Chicken Marbella with Olives & Capers

Ingredients

• 6 oz (170 g) boneless chicken thigh
• 2 garlic cloves
• 1 1/4 tbsp (5 g) oregano, chopped
• 1 tbsp (15 ml) red wine vinegar
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1 tbsp (15 g) green olives, pitted
• 2 (20 g) dried apricots
• 1 1/4 tsp (4 g) capers, rinsed
• 3 1/2 tbsp (40 g) dry whole wheat couscous
• a pinch of fine sea salt

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Method

1. Marinate the thighs with the garlic, oregano, vinegar and half the oil — twenty minutes helps, overnight is better. Heat the oven to 200°C (400°F) twenty minutes before you cook.
2. Put everything in a 7-inch (18 cm) dish, thighs on top so they colour, and roast 25–28 minutes, to 74°C (165°F), basting once at fifteen.
3. Pour 1/3 cup (80 ml) boiling water over the couscous, cover 5 minutes and fluff it; serve the chicken on it with the pan juices spooned over. The apricots stand in for the prunes and brown sugar of the original.