4 servings (3 oz chicken + 1/4 mixture each)
Ingredients:
1/2 cup fat free chicken broth
1/4 cup red wine vinegar
1 tbsp minced garlic
1 tbsp oregano
1 tbsp date powder
1 tbsp olive oil
1 bay leaf
1 pound boneless, skinless chicken thighs
4 oz stuffed manzanilla olives
1/4 cup capers + 1 tbsp brine
82g dried apricots, halved
Directions:
In a large container, whisk together the chicken broth, vinegar, garlic, oregano, date powder and olive oil. Add the bay leaf, olives, capers and apricots.
Add the chicken thighs, cover and marinate in the refrigerator overnight, turning occasionally to cover all the chicken.
Preheat the oven to 350F. Prepare a roasting pan or dish by lightly spraying it with oil.
Add the chicken thighs and marinade. Bake for 55 minutes or until the chicken is cooked.
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