3 cloves garlic chopped, 12 pitted prunes halved, 18 pitted green olives, 2 tbsp capers with juice, 2 tbsp olive oil, 2 tbsp red wine vinegar, 2 bay leaves, 1 tbsp dried oregano, salt, pepper, 12 chicken thighs (skin on), 55g brown sugar, 10 fl oz white wine, chopped parsley

Combine garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper to make a marinade. Place chicken thighs in a big baking dish and pour over the marinade. Make sure you turn all the chicken pieces so they are well coated. Cover and put in the fridge ideally overnight. To cook heat oven to 180C. Remove chicken from fridge, pour white wine into the baking dish and sprinkle the brown sugar on the top. Cook for an hour, spooning the marinade over the chicken a couple of times during baking. Sprinkle chopped parsley over the top and serve with rice.


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