Moroccan Chicken

• 2-3 lb chicken - boneless breast or thigh (better)
• 4-6 clove garlic, finely chopped
• 2 T oregano
• 1/8 - 1/4 red pepper flake
• coarse salt and freshly ground black pepper to taste
• 1/2 cup pitted prunes, quartered
• 1/2 cup pitted Spanish green olives, halved (use part Kalamata if desired)
• 2 T capers with a bit of juice
• 2 T red wine vinegar
• 2T olive oil
• 1/2 preserved lemon, rinsed and chopped
• 2 bay leaves
• 1 T brown sugar
• 4T Italian parsley finely chopped

1. Cut chicken into serving pieces (breasts into 3-4 and thighs into 2-3)
2. In a large bowl combine chicken garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, llemon and bay leaves.
3. Cover and marinate, refrigerated, overnight.
4. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar (or omit)
5. Bake for 30 - 40 minutes until chicken done. Let sit 15 minutes. Sprinkle with parsley. Serve with rice pilaf or other grain.
6. Good hot, warm or cold.
7. Adapt to taste.

chicken, clove garlic, t, red pepper, salt, prunes, green olives, t capers, t, olive oil, lemon, bay leaves, brown sugar, t

Taken from www.epicurious.com/recipes/member/views/moroccan-chicken-52249811 (may not work)