CHICKEN WITH OLIVES, CAPERS AND PARSLEY

4 thigh chicken

2 large garlic cloves sliced (or 3 small)

45 ml -  belazu fresh zatar pot - with oil – herb not spice mix

30ml  tablespoons sherry vinegar

7 prunes

55g - capers and their juices

2 bay leaves

40ml -olive oil

50g – green olives pitted

20g tablespoons brown muscavado sugar

60ml white wine

10g fresh parsley chopped

20 ml oil (coconut or olive)

150 banana shallots - halved

300g white potato chunked into 1 inch cubes

salt for roasting potatoes and shallots

Method

Get the chicken and marinade in garlic, zatar and zatar oil, sherry vinegar, prunes, capers, caper juice, bay leaves, olive oil, olives - marinade over night.

Roast the shallots and potatoes in some oil and salt and get some colour onto them.

Oven 180

Place chicken pieces in keep roasting tray and cover with the white wine and then sprinkle with brown sugar.

Bake until chicken cooked through - basting (approx 20-30 mins) until cooked through. Serve the potatoes and shallots and place chicken on top with spoonful’s of the sauce and scatterings of fresh parsley