A little taste of Spain – BBQ tasty chicken with Moroccan influences
Some have said this is the best chicken dish in the world. Maybe because the chicken meat is unfailingly juicy and tender. Maybe it’s because of the intense flavours resulting from the overnight marinade. Or maybe the sweetness of the prunes ,the acidic texture from the capers and the pungent fruity flavours from the green olives. Either way it’s a spectacular winner by far, try it for yourself and see.
1 Whole large chicken
60ml – 1/4 of cup olive oil
4 large cloves of garlic (peeled)
1 bunch of fresh oregano or 2 tbsp dried (see how to dry your own)
Coarse sea salt and some cracked black pepper
60 ml – ¼ cup of red wine vinegar
10 Pitted prunes
200g – 7oz. Spanish green olives (pitted)
3 tbsp of capers, plus some of their juices.
3 Bay leaves
120ml – ½ cup of white wine (dry)
A little brown sugar
Some freshly chopped Italian parsley.
In a large mixing bowl combine all the above ingredients highlighted in green to make a marinade.
Cut chicken in pieces, place in marinade bowl and massage the marinade into the chicken.
Cover the bowl with plastic film, refrigerate and leave overnight.
The next day, preheat oven to 140 Celsius (300F) higher if oven is not convection.
Place chicken pieces in a flat roasting tray, pour all the marinade mixture onto the chicken.
Add the white wine and sprinkle a little brown sugar on each piece of chicken.
Bake in oven for 50-70 minutes. Make sure you turn the pieces and baste every 15 minutes.
You can use Balsamic vinegar instead of red wine vinegar.
Also great to cook in Pizza oven or BBQ if you have one.
Video: click to watch the video