Marrakesh Mediterranean Chicken

Sweet and savory chicken with the flavors of Morocco and the Mediterranean. Be aware that the chicken needs to marinate for at least 8 hours. Barb L.

Serves: 6-8


6-8 skinless, bone-in chicken thighs (about 2 pounds)

1 (14 oz) can quartered artichoke hearts, drained

½ cup dried apricots or pitted dates, chopped

¼ cup golden raisins

12 pimiento-stuffed Manzanilla (or other green) olives, halved

2 Tbsp Flying Olive Fig or Aged Dark Balsamic Vinegar

3 cloves of garlic, minced

1 Tbsp dried basil

1 Tbsp drained and rinsed capers

1 Tbsp Flying Olive Single Varietal Extra Virgin Olive Oil of Choice

2 tsp dried oregano

1 tsp packed light brown sugar

½ tsp salt

¼ tsp ground pepper

½ cup reduced-sodium chicken broth


Place the chicken thighs in a zip-lock bag. In a large bowl, mix together the artichoke hearts, apricots or dates, raisins, olives, Flying Olive Balsamic Vinegar of Choice, garlic, basil, capers, Flying Olive Extra Virgin Olive Oil of Choice, oregano, sugar, salt, and pepper. Pour the marinade over the chicken. Seal the bag and get out as much air as possible. Flip the bag a few times to distribute the marinade evenly. Refrigerate for at least 8 hours or overnight.

Preheat the oven to 350 degrees F. Remove the chicken pieces from the marinade and arrange them in a single layer in a large roasting pan. Pour the marinade over the chicken, then pour on the broth. Bake until a thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 30-35 minutes, depending on the size of the chicken pieces.

Remove the chicken, and let rest 5-10 minutes and serve with the sauce. Serve.

Submitted by Barb L.