Janene's version of the New York classic stays true to the sweet and tangy flavours of the original. It’s an easy dish to prepare ahead of time – simply marinate the meat and let the flavours infuse, then pop it in the oven to cook when you’re ready.
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.
Heat oven to 180°. Place chicken and marinade in a roasting dish and bake for 50 minutes, basting every 10-15 minutes and turning the chicken pieces, if required, until chicken is cooked and golden.
Transfer to a serving platter and sprinkle with chopped parsley.
Serve with your favourite potatoes or rice and side salad.
Cooks note If the prunes or olives contain stones make sure you let your guests know, so they don’t bite into them!
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 teaspoons 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 teaspoons flat leaf parsley chopped, optional to garnish at the end