This is my version of the New York classic, which 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. You can find all the ingredients at your local Farro. – Janene Draper
Cook: 50 minutes, Preparation: 10 minutes + marinating time of 20 minutes or overnight, Serves 6-8
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
To garnish: 2 teaspoons flat leaf parsley chopped, optional to garnish at the end.
1. 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.
2. Heat oven to 180 degrees. 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.
3. Transfer to a serving platter and sprinkle with chopped parsley.
Note: If the prunes or olives contain stones make sure you let your guests know, so they don’t bite into them!