Erin Posted July 4, 2012 Share Posted July 4, 2012 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! Link to comment Share on other sites More sharing options...
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