A tasty twist on the New York classic by our co-founder, Janene, this flagship dish stays true to the sweet and tangy flavours of the original. It’s easily prepared ahead of time – simply marinate the meat and let the flavours infuse, then pop it in the oven to cook when you’re ready. If you’re in a hurry, pick up a ready-to-cook version in-store!
Place all the ingredients, except the parsley, in a large bowl. Season with salt and pepper and toss to combine. Leave to marinate for a minimum of 20 minutes, but preferably overnight.
Pre-heat the oven to 180°C.
Transfer the chicken and marinade to a large roasting dish and bake for 50 minutes, basting every 10-15 minutes and turning the chicken pieces, if required, until the chicken is cooked and golden.
To serve, transfer to a large platter and sprinkle with the chopped parsley.
Cook’s note: If the prunes or olives contain stones, warn your guests so they don’t bite into them!
Shop the recipe:
6 free-range chicken thighs, skin on, bone in (allow 1-2 chicken thighs per person)
6 free-range chicken drumsticks, skin on
2 cloves garlic, peeled and crushed
2 tsp fresh oregano, roughly chopped
¼ cup olive oil
¼ cup apple cider vinegar
1 cup prunes
1 cup Sicilian green olives
2 bay leaves
¾ cup brown sugar
¼ cup capers, including brine
2 Tbsp chopped Italian parsley