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South of Spain Grilled Chicken

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South of Spain Grilled ChickenA fabulous party dish of chicken pieces marinated in garlic and vinegar and grilled with green olives, prunes, and capers. 

Prepare it a day or few hours ahead to allow the chicken pieces to marinate in the delicious sauce.   

Ingredients:  12 servings

3 chickens, about 3½ kg, skin removed, each cut to 8 pieces

12 garlic cloves, 60 g.

¾ cup dried oregano leaves, 12 g.

⅔ cup red wine vinegar

½ cup olive oil

1 cup pitted prunes, 20 pieces

1 cup pitted green olives (see note below)

5 bay leaves

2 tablespoons capers

1 cup chicken stock

1 cup brown sugar

½ cup parsley finely chopped

2 tomatoes (400 g), peeled, seeds removed, finely chopped

Dash to ¼ teaspoon hot paprika (dish should be hot)

Salt and freshly ground black pepper

 

1. Place garlic, oregano, red wine vinegar, and olive oil in a blender and process till smooth.  Add paprika, salt and freshly ground black pepper.

2. Marinate chicken pieces with the above mixture few hours or overnight in the refrigerator.

3. Preheat oven to 175 Cº (350 Fº).

4. Place prunes, olives, bay leaves, and capers on a baking pan, and place the marinated chicken with their juices on top.

5. Place chicken stock and sugar in a pan over medium heat and stir till sugar dissolves.  Cool, mix in parsley, chopped tomatoes, and pour mixture over chicken pieces.

6. Bake for 45 minutes or till cooked, basting with pan juices frequently.

7. Remove chicken pieces and cover to keep hot, simmer sauce to reduce and thicken.

8. Place chicken pieces on a serving plate and pour the hot sauce over.  Serve hot with rice, potatoes, or a green salad. 

The dish is also very tasty eaten cold.

N.B.: 

Choose green olives that are not bitter or too salty.

   
© 2005 Cooking Courses Marlene Matar