Stuffed Chicken Marbella

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. 

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