In an effort to expand my writing beyond the realm of familial adventures, I decided that I would share a little culinary delight that has been part of the family recipe book for some time now. It's been on my mind recently because I prepared it for a party whose food theme was "Israeli". Everywhere I bring this dish, it gets mad raves...not to mention, my house smells fabulous for about 2 days.

Now, if I told you that the recipe calls for both prunes and green olives would you be scared? Because it does. Can you handle it? Do you trust me? Then come to mama...


Odessa Olive Chicken
(Source: Empire Kosher)
Serves: 8

2 chickens, 8 pieces cut-up
(You can also use boneless, skinless chicken breasts - I favor the chicken pieces myself, but both are delish)

For the marinade:
8 large cloves of garlic, minced
3 tbsp. dried oregano
1/2 cup red wine vinegar
1/2 cup olive oil
Juice of 1 lime
1 cup prunes, pitted
1/2 cup green olives, chopped
4 bay leaves

For baking:
1 cup sweet white wine (I use Moscato)
1/2 cup fresh parsley or cilantro, chopped (I cilantro and use way more than 1/2 cup)

Mix the marinade ingredients together. Place chicken in a non-reactive bowl or zip-lock bag and add marinade. Let sit overnight.

Preheat oven to 350°F.

Place the chicken in a single layer (skin side up if you have it), in a shallow roasting pan. Pour marinade on top and pour the wine around the chicken. Bake for 1 hour and baste from time to time.

Sprinkle with parsley or cilantro before serving. Pass pan juices separately. Freezes and reheats well. And, in my opinion - tastes even better as left overs.
And please, eat the prunes - they are almost the best part.

See how I love you...I tell you all my secrets.

If you make it and enjoy it - drop me a line and let me know. If you make it and hate it...I never gave you the recipe.

prune love,
k