This is one of my favorite dishes but is normally made with brown sugar and wine. I picked up some chicken thighs and legs at a farmers market last week and wasn't sure what to do with them until I realized I could make this favorite Paleo-friendly! It turned out AMAZING. I served mine over cauliflower mashed, but it would also be great over any veggie.
2.5 lbs chicken thighs & legs
1 clove of garlic, peeled and chopped
1/8 cup dried oregano
coarse salt and freshly ground pepper to taste
1/4 cup balsamic vinegar
1/4 cup olive oil
1 cup pitted and chopped dates
1/4 cup spanish green olives
1/4 cup capers with a bit of juice
1. Preheat oven to 350
2. In a large bowl, combine all of the ingredients except for the chicken
3. Place chicken in a baking dish and cover with the combined ingredients (make sure the fatty side is facing up)
4. Bake for 1 hour, basting frequently with pan juices
When done, serve over mashed cauliflower and add lots of the pan juices
Hope you like it!