Olive-brined chicken with dried apricots and garlic

Method

1. 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).
2. 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.
3. 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.