Marinated Mediterranean chicken
Uncooked boneless skinless chicken thigh(s)
Canned artichoke hearts without oil
14 oz, drained and quartered
¾ cup(s), pitted and chopped
Packed light brown sugar
Golden seedless raisins
12 medium, pimiento-stuffed Manzanilla olives, halved
3 medium clove(s), minced
1 Tbsp, drained
1 Tbsp, extra-virgin
¼ tsp, freshly ground
Reduced-sodium chicken broth
- Combine the chicken, artichoke hearts, dates, sugar, raisins, olives, vinegar, garlic, basil, capers, oil, oregano, salt, and pepper in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 8 hours or overnight.
- Preheat the oven to 350ºF. Remove the chicken pieces from the marinade and arrange them in a single layer in a large roasting pan. Pour the marinade over the chicken, then pour in the broth. Bake until a thermometer inserted into the thickest part of the chicken registers 160ºF, 35–45 minutes. Yields 1 thigh with about 1/2 cup sauce.