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🍽️ Chicken Skewers with Apricots, Capers, and Olives

594 kcal · 30 min · 4 servings

Ingredients

• 1 small chicken (ready for kitchen; 1 kg)
• 1 fresh garlic bulb
• 200 g green olive (pitted)
• 1 organic orange
• 6 sprigs thyme
• 10 g chervil
• 200 g dried apricots (unsulfured)
• 2 tbsp capers (30 g)
• 2 bay leaves
• 4 tbsp olive oil
• 100 ml red wine vinegar
• 2 tbsp honey

Instructions

1. 1. Rinse the chicken meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the chicken into 8 equal pieces.
4. 4. Peel the individual garlic cloves.
5. 5. Cut the remaining garlic bulb in half horizontally.
6. 6. Drain the liquid from the green olives.
7. 7. Wash the orange under hot water.
8. 8. Pat the orange dry.
9. 9. Peel off the orange zest thinly, avoiding the white pith.
10. 10. Squeeze the juice from the orange.
11. 11. Wash the thyme and chervil under running water.
12. 12. Shake the herbs vigorously to remove excess water.
13. 13. Strip the leaves from the thyme and chervil stems.
14. 14. Place the garlic, olives, orange zest, apricots, capers, 4 sprigs of thyme, bay leaves, oil, and vinegar in a large bowl.
15. 15. Add the chicken pieces to the bowl.
16. 16. Mix everything well so that the meat is completely covered by the marinade.
17. 17. Cover the bowl.
18. 18. Place the bowl in the refrigerator for at least 3 hours to let the meat marinate.
19. 19. Line a deep baking tray with baking paper.
20. 20. Pour the marinade liquid from the bowl into another container.
21. 21. Keep the drained liquid ready.
22. 22. Stir the honey and orange juice into the reserved liquid.
23. 23. Spread the solid ingredients from the marinade onto the baking tray.
24. 24. Preheat the oven to 180 °C (fan 160 °C; gas mark 2–3).
25. 25. Place the chicken on the baking tray.
26. 26. Bake the chicken for 45 minutes until golden brown.
27. 27. Pour some of the honey-orange mixture over the meat several times during baking.
28. 28. Remove the chicken from the oven.
29. 29. Garnish the dish with the remaining thyme and chervil.
30. 30. Serve the chicken hot.

Nutrition per serving

• kcal: 594
• Protein: 44 g · Fett/Fat: 29 g · Carbs: 35 g