Marinated Mediterranean chicken
5
Points®
Total time: 56 min • Prep: 11 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
This Mediterranean-inspired chicken dish comes packed with an array of bold flavored ingredients—from pimiento-stuffed olives, meaty artichokes, and balsamic vinegar to sweet golden raisins, dried dates, and briny capers—that create an amazing blend of flavors and textures. Chicken thighs, with their higher fat content, give this dish a wonderful richness and juiciness that chicken breasts lack. This dish is easy to make, delicious leftover or reheated, great hot or at room temperature, and perfect for toting in a covered dish. Be sure to serve it over steamed brown rice or couscous to soak up all those delicious juices.
Ingredients
Uncooked skinless boneless chicken thigh
2 pound(s)
Canned artichoke hearts, drained
14 oz
Dried dates
¾ cup(s)
Packed light brown sugar
⅓ cup(s)
Golden seedless raisins
¼ cup(s)
Olives
12 olive(s), medium
Balsamic vinegar
2 Tbsp
Garlic
3 clove(s)
Dried basil
1 Tbsp
Capers
1 Tbsp
Olive oil
1 Tbsp
Dried oregano
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Reduced sodium chicken broth
½ cup(s)
Instructions
1
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.
2
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.
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