Preparation time: 10 minutes, Cooking time: 30 minutes, Makes: 4 Servings, Nutrition (per Serving): calories 511, protein 31 g, carbohydrates 74 g, fat 10 g, fibre 8 g, sodium 682 mg
Photo by Roberto Caruso
- 562 mL can chickpeas, drained and rinsed
- 1/2 cup pitted prunes, halved
- 1/2 cup couscous
- 1/2 cup pitted Spanish olives, sliced
- 4 garlic cloves, minced
- 2 tsp dried oregano leaves
- 1/2 cup white wine
- 1/4 cup honey
- 8 skinless, boneless chicken thighs
- 1/4 cup chopped parsley
- Preheat oven to 375F.
- Stir chickpeas with prunes, couscous, olives, garlic and oregano in a 9 x 13-in. baking dish. Stir in wine, 1/4 cup water and 2 tbsp honey. Arrange chicken over chickpea mixture. Brush tops of chicken with remaining 2 tbsp honey.
- Bake in centre of oven until chicken is light golden and cooked through, about 30 min. Sprinkle with parsley just before serving.
The Yarra Valley produces some interesting chardonnays, and this one balances the sweet prunes and tangy olives of the dish. It's ripe but doesn't succumb to the palate-tiring pitfalls of many chardonnays from hotter climates. Our pick: Little Yering Chardonnay, Australia, $11.
More from Chatelaine:
- Finger-lickin' Cajun chicken
- Hong Kong chicken curry
- Herbed chicken with mint-pepper salsa
- Charcuterie-board sandwich
- Sweet-and-sour turducken meatballs
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