Chicken baked with prunes, olives, capers and wine

Photographer: Emma

I made Liz’s chicken recipe on a cold, bleak day and took it into the office for lunch.  A perfect balance of sweet and sour; the chicken, olives, prunes, wine and sugar create a warming dish without being heavy or too comforting.  After devouring my generous serve I couldn’t help but dive my spoon into the baking dish, scooping up any remaining juice.  My spoon was accompanied by more spoons, from equally impressed workmates discussing the ingredients of the sauce between slurps.

Here are Liz’s comments “this is an extremely delicious recipe that can be prepared in advance.  The chicken is marinated the night before and only a couple of ingredients are added just before baking.  Just serve with rice or couscous”.


1.2kg chicken portions e.g. thighs, drumsticks
1 cup seedless prunes
½ cup stuffed olives
¼ cup red wine vinegar
¼ cup olive oil
¼ cup capers
2 tbsp finely chopped oregano
2 cloves garlic, crushed
2 bay leaves
Salt and pepper

¼ cup brown sugar
¾ cup white wine

2 tbsp chopped fresh parsley
Couscous to serve


1. For best results, marinate the chicken overnight. In a large bowl combine the chicken pieces with the prunes, olives, vinegar, olive oil, capers, oregano, garlic, bay leaves and pepper. Cover and refrigerate overnight.
2. Preheat your oven to 180ºC on bake.
3. Place the chicken with its marinade in a baking dish. Sprinkle with brown sugar and pour over the wine.
4. Bake for 50 minutes, basting frequently.
5. Serve on top of couscous and sprinkle with parsley.