I’ve had this recipe for at least 20 years. I have made a bunch of revisions over the years as our tastes changed – I can’t even remember the original recipe. The last few times that I have made it, I haven’t made any changes at all! This is unusual, since I almost always feel like I need to tweak my recipes each time that I make anything. Al says that this is his favorite meal of all time – and I have to agree, it sure is delicious!
8 – 10 skinless and boneless chicken thighs
4 cloves garlic, chopped
2 T fresh cilantro
1 t oregano
3 bay leaves
1/2 C brown sugar
1/3 C red wine vinegar
3/4 C white wine
1 (14 1/2 oz) can chicken broth
1/3 C apricot jam
1 (2 1/4 oz) can sliced black olives
1/4 C capers, with a little juice
1/2 C pitted prunes, coarsely chopped
1/2 C dried apricots, coarsely chopped
Mix all ingredients, except chicken, together in a large bowl, stirring well to dissolve brown sugar and jam. Place chicken in a 9″ x 13″ baking pan and evenly pour mixture over. Bake in a 350 degree oven for 1 1/2 hours. Serve with rice.