Ingredients:

  • 4 pounds whole chicken, cut into pieces (preferably bone-in thighs and drumsticks)
  • 1 cup red wine vinegar
  • ½ cup olive oil
  • ½ cup brown sugar
  • 1 cup pitted prunes, chopped
  • 1 cup green olives, pitted and sliced
  • 1 head of garlic, peeled and minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 cup chicken broth
  • ½ cup white wine (optional)

Instructions:

  1. In a large bowl, whisk together red wine vinegar, olive oil, brown sugar, minced garlic, oregano, cumin, and black pepper.
  2. Add chicken pieces, chopped prunes, and sliced olives to the marinade. Mix well to ensure chicken is coated.
  3. Cover bowl or seal bag. Refrigerate for at least 2 hours (or overnight for best flavor).
  4. Preheat oven to 350°F (175°C).
  5. Transfer marinated chicken into a roasting pan. Pour marinade and chicken broth over the chicken.
  6. Roast in preheated oven for about 45 minutes to 1 hour, until chicken is golden brown and juices run clear.
  7. About 10 minutes before finishing, pour white wine over the chicken if using. Continue roasting until cooked.
  8. Garnish with chopped parsley and serve warm.