Home > Recipes > Chicken thigh recipes > Olive-brined chicken with dried apricots and garlic

Olive-brined chicken with dried apricots and garlic

By: Pollyanna Coupland
Food producer, delicious.

Published: 22 Apr 24
Updated: 22 Apr 24

Olive-brined chicken with dried apricots and garlic

Olive-brined chicken is a minimal-effort dish but the marinating is key – you have to give the chicken enough time to marinate for maximum flavour. Using the brine the olives come in (whether from a jar or a tin) is a no-waste way to impart flavour and ensure super-juicy chicken.

Discover more easy chicken thigh recipes

Easy
May 2024

Test kitchen approved

Serves 4
Hands-on time 10 min, plus at least 1 hour marinating. Oven time 45 min

Discover more easy chicken thigh recipes

Nutrition: per serving (with rice)

Calories: 659kcals
Fat: 28g (6.9g saturated)
Protein: 34g
Carbohydrates: 64g (16g sugars)
Fibre: 5.1g
Salt: 1.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

100g anchovy-stuffed olives, plus 150g of their liquid
1 tbsp dark brown sugar
100g dried apricots
6 large garlic cloves, peeled and bashed
50g dry sherry or dry white wine
3 rosemary sprigs, halved
1kg chicken thighs, skin on, bone in
250g brown rice (see tips)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Pour the olives and brine into a large Pyrex or ceramic baking dish, then stir in the brown sugar. Add the dried apricots, garlic, sherry and rosemary, season with a big pinch of salt and pepper, then add the chicken, massaging the marinade into the thighs. Arrange the thighs in a single layer, skin-side up, then leave to marinate for at least an hour (or up to 24 hours, covered in the fridge).
Heat the oven to 170ºC fan/gas 5. Put the dish in the oven and roast for 40-45 minutes, basting the chicken with the briny caramelised juices every 15 minutes.
If you’re serving with brown rice, put this on now as it takes the same amount of time to cook. Rinse the rice, then add to a pan with 500ml water and simmer for 30 minutes. Drain, cover with a lid and leave to sit off the heat for the remaining 10 minutes to finish cooking. Fluff the rice with a fork, then divide among plates. Top with pieces of chicken, then spoon over the sauce.

Recipe from May 2024 Issue

Nutrition

Nutrition: per serving

Calories: 659kcals
Fat: 28g (6.9g saturated)
Protein: 34g
Carbohydrates: 64g (16g sugars)
Fibre: 5.1g
Salt: 1.4g

delicious. tips

The earthy nuttiness of brown rice balances well with the sweet and salty flavours of the chicken, but a big green side salad is equally good (especially in the warmer months).