(by Melanie Fraser Hart)
(adapted from Woman and Home)
3 T. olive oil
8 chicken thighs
3 garlic cloves, crushed
1/4 lb. prunes
1/4 lb. green olives
4 T. capers
1 small bunch fresh oregano
6 oz. white wine
6 oz. chicken stock
1 small bunch parsley, chopped
For the rice:
12 oz. wild rice, black, or basmati rice
24 oz. chicken stock
2 oz. white raisins
2 oz. pecans, toasted
In a large sauté pan or pot, heat olive oil and fry the chicken until brown. Set aside
Add garlic, prunes, olives, capers and half the oregano to the pot.
Stir to heat through, then add white wine and chicken stock.
Return chicken pieces to pan, and cook over medium-low heat for 45 – 60 minutes.
In a large pot, bring rice and stock to a boil, then lower heat, cover, and cook for approximately 40 – 45 minutes, until rice is tender.
Five minutes before the rice is ready, add the raisins.
Serve rice with chicken and sauce, topped with parsley, remaining oregano, and toasted pecans.
(Read Comfort and Danger, the story that accompanies this recipe.)