This budget-friendly twist on a classic makes the perfect weeknight feast.
Author: Roseanne Carrara, The Lunchbox Season
2.2Kgor about 5 lbs chicken thighs and legs, bone in.
3tbsminced garlic [we used store-bought minced garlic in oil]
3tbsza'atar* [or dried spice mix of your liking]
2-3tspcoarse salt [we used sea salt]
1/4cbalsamicred wine, malt, or cider vinegar [we used balsamic]
1/2cuppitted prunes [rough chopped if desireddried apricots, raisins, or other non-sweetened dried fruits may be substituted]
1/2cuppitted green olives [we used sliced no-name Spanish Queenbut those little pre-sliced circlets will do just fine]
1/4cupcapersin their juice [that's about 1/2 a jar]
2quarters of preserved lemonrinsed slightly if desired, and chopped [optional]
1/2cbrown sugar [may be omittedbut not recommended]
1/2cdry white winechicken stock, or beer
3tablespoonsfresh chopped parsley [optional]
3tablespoonsfresh chopped cilantro [optional]
Night Before, 10 Minute Prep
In a large bowl, combine garlic, za'atar, salt, pepper, vinegar, olive oil, prunes, olives, capers in juice, bay leaves, and preserved lemon.
Add the chicken and rub with marinade.
Spread chicken and marinade into a large roasting pan.
Cover with foil or plastic wrap, and refrigerate overnight.
Easy Weeknight 1 Hour Bake
Preheat oven to 350.
Remove the covering from the roasting pan.
Sprinkle the sugar over the chicken. [Again, the sugar may be omitted for a slightly less addictive meal, but you will have missed perfection!]
Pour the wine or stock over top.
Bake, uncovered, for at least 1 hour or until the chicken reaches a safe internal temperature of at least 165F (74C).
Sprinkle the dish with fresh chopped parsely and cilantro [optional].
Plate the poultry and spoon the sauce over top.
Or, cool the dish and serve cold.
Most importantly, ENJOY!
*If you don't have za'atar, you can make your own by combining thyme, ground sumac, sesame seeds, and salt in a ratio of 4:2:1:1/6. Omit the sesame if there are allergies. Or, you can substitute the dried green spice or spice mix of your choosing, i.e. thyme, chicken rub, garam masala, ras el hanout.Adapted from The Silver Palate Cookbook