Mediterranean Chicken

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Prep time: About 15 minutes
Cooking time: About 45 minutes

Makes: 4 servings

    

Ingredients

• 1 lb.      boneless, skinless chicken breast (2 half breasts) or 8 thighs
• 14 oz.    marinated artichoke hearts, drained
• 1/2 cup   chopped pitted dates
• 1/2 cup   low-salt chicken bouillion
• 1/4 cup   raisins
• 3           garlic cloves, minced
• 12       green olives, stuffed with pimento, chopped
• 2 T.    brown sugar
• 2 T.    balsamic vinegar
• 1 T.    capers
• 1 T.    dried basil
• 2 t.     dried oregano
• 1/4 t.   ground black pepper

    

Directions -

1. Put all ingredients but the chicken in a 1-gallon ziplock bag. Mix well.
2. Add chicken pieces and mix into the marinade.
3. Put sealed bag in the refrigerator at least 6 hours (or overnight). Mix occasionally.
4. Pour chicken and marinade into 2-quart baking dish.
5. Bake 30 minutes, covered, in 350 deg.F oven
6. Uncover and bake 10 minutes until chicken is just done (doesn't show red when poked).
7. Serve over steamed rice.

Based on a recipe from Elizabeth Russell in Berkeley, CA, June 2011.

 

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