Preparation Time: 15 minutes + marinating time
Cook Time: 60 minutes
Cut: Bone-in chicken
6 large cloves garlic, finely minced
2 Tbsp (30 ml) dried thyme
1 Tbsp (15 ml) ground cumin
1 tsp (5 ml) ground ginger
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1/2 cup (125 ml) EACH red wine vinegar and olive oil
2 ½ - 3 lbs bone in chicken pieces (skin on or off)
1 cup (250 ml) mixed olives*
1 ½ cups (375 ml) dried apricots
1 cup (250 ml) dried figs (eg Black Mission)
2 Tbsp (30 ml) packed brown sugar
1/2 cup (125 ml) Madeira (or tawny Port)
1 cup (250 ml) pecan pieces
2 lemons, zested
* eg. Kalamata, green, sundried (with or without pits). Do not use stuffed olives.
Whisk together marinade ingredients.
Put chicken, peppercorns, olives, apricots, and figs in a large shallow baking dish. Pour marinade over chicken. Ensure chicken is completely coated. Refrigerate overnight. Remove from the fridge 15 minutes before cooking.
Preheat the oven to 350F.
Before baking sprinkle with sugar, and pour the Madeira (or Port) between the chicken pieces.
Cover the dish tightly with foil and bake for 20 minutes. Remove foil and continue baking, basting frequently with the pan juices, until a digital thermometer reads 165F (74C) in the largest piece of chicken (about another 30 minutes).
Remove from oven and baste chicken once more. Top with pecans and lemon zest. Serve with quinoa or couscous.