8 boneless, skinless chicken thighs
1 cup prunes, chopped
8 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup green olives, chopped
1/4 cup capers
2 tbsp oregano
Freshly ground pepper
1 cup dry white wine
2 bay leaves
4 tbsp silan (date syrup)
.
Mix together prunes, garlic, vinegar, oil, olives, capers, oregano and pepper. Place about 1 tbsp of mixture into each live of chicken, fold over and secure when toothpick. Place in Pyrex baking pan.
Allow to marinate for a few hours. .
Preheat oven to 350°F.
Drizzle silan over chicken. Pour wine around chicken and tuck 2 bay leaves into pan.
Bake for about 35 minutes.
Erin Eats 