I cleaned out my desk a couple of weeks ago, and I found an old cookbook that I forgot all about. I looked through it, and I found this recipe. Of course, I did modify it for our tastes, and it turned out wonderfully. Al really likes it a lot, and we both love the lemon in this. I made it ahead, put it in the fridge, and cooked it the next day, but I would guess that this isn’t necessary. But the chicken did get marinated throughly, and it tasted great!
8 skinless, boneless chicken thighs
2 C chopped pitted prunes
zest from 1 lemon
juice from 1 lemon
1 (49 1/2 oz) can chicken broth
2 T honey
4 cloves garlic, minced
2 T oregano
1 t salt, to taste
1/2 t pepper
Place chicken thighs in a large baking dish. Evenly sprinkle on the prunes and lemon zest. In a large bowl, mix together remaining ingredients and pour gently over chicken. Cover with foil and, if desired, refrigerate overnight. Bake at 350 degrees for 1 hour, then remove foil and bake for 30 mins more. Serve over rice.