Material
1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes (I don’t make this, but it’s part of the recipe)
1/2 cup green olives
1/2 cup capers with some juice
6 bay leaves
1 head garlic (I put it in the food processor).
1/4 cup dried oregano
salt and pepper
8 chicken breasts (or 2 pieces of grilled chicken)
1 cup brown sugar
1 cup dry white wine
1/4 cup Italian (flat-leaf) parsley or cilantro, julienned
baked rice
illustrate
Combine olive oil, red wine vinegar, olives, peppers, bay leaves, oregano, and garlic in a large ziploc bag. Season well with salt and pepper.
Put the chicken in the bag and let it marinade overnight. Don’t skip this step.
Place chicken and all marinade in a large roasting pan. Sprinkle brown sugar and wine over chicken. Bake in a 350 degree oven for 45 minutes to 1 hour. Water with cooking liquid every 15 minutes or so.
Serve the chicken over the toasted rice with some cooking liquid, olives and watermelon. Garnish with plenty of chopped parsley.
