Ingredients
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3/4 cup olive oil, divided
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1/3 cup red wine vinegar
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1/4 cup capers
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1 tablespoon brown sugar
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1 tablespoon dried oregano
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1-1/2 teaspoon kosher salt, divided
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10 bone in, skin on chicken thighs
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1 teaspoon black pepper
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1 fennel bulb, thinly sliced
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6 garlic cloves, minced
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1 cup white wine
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1/4 cup black olives, pitted
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1/4 cup green olives, pitted
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1 cup medjoul dates, pitted and halved
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1 cup fresh figs, quartered
Directions
- Pre-heat oven to 350°
- Mix together 1/2 cup of olive oil, red wine vinegar, capers, brown sugar, dried oregano and 1/2 teaspoon salt. Set aside.
- Place a large cast iron pan over medium high heat and add 1/4 cup of olive oil to the pan. Season chicken thighs with remaining salt and pepper. Heat oil, and sear chicken thighs for three to four minutes per side ensuring a nice golden crust. Remove the thighs to a paper towel lined plate.
- Add fennel slices to cast iron pan and sauté until nicely softened, about eight minutes. Add garlic and continue to sauté. Once the fennel and garlic have softened and begun to take on some colour, add olives, dates and figs and continue to cook for an additional three to four minutes.
- Now it’s time to add the white wine and reserved olive oil/red wine vinegar mixture. Let the liquid come to a slight simmer and nestle the chicken thighs back into the cast iron pan.
- Transfer cast iron pan to the pre-heated oven for 45 minutes.
- Remove from oven and serve with couscous or brown rice. Enjoy!
