Ingredients

The following ingredients have 7 Servings
  • 3/4 cup chopped ripe green olives
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon crushed garlic
  • 2 teaspoons honey
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon red pepper flakes ((if sensitive to spice, omit))
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 4-5 pounds chicken pieces, (bone in, skin on (I like using chicken thighs))
  • 1/4 cup dry white wine
  • 2 teaspoons cornstarch (or potato starch (use potato starch for Passover))

Instruction

  • In a mixing bowl, whisk together the chopped olives, olive oil, lime juice, garlic, honey, lime zest, red pepper flakes and oregano. Season the marinade with salt and pepper to taste.
  • Sprinkle the chicken pieces lightly with salt and pepper. Place chicken pieces in a 9x13 ceramic or glass baking dish. Brush the pieces evenly with olive marinade, using all of the marinade to coat. Cover the baking dish with plastic wrap and place it in the refrigerator for at least 2 hours, up to overnight (overnight is best).
  • Preheat oven to 375 degrees F. Remove the plastic wrap and cover the baking dish with parchment or foil. If using foil, pierce a few vents with a sharp knife around the outer edges. If using parchment, simply cover the dish loosely.
  • Place the covered dish in the oven. Let the chicken bake for 60 minutes, then remove the parchment or foil and cook for an additional 15-30 minutes, basting periodically, until well cooked and tender. At the end of cooking, you may broil it for a minute or two to brown the skin-- watch carefully to make sure it doesn't burn!Transfer chicken pieces to a platter. Carefully tip the baking dish so that the pan drippings and juices gather in one corner. Use a spoon to skim off the clear liquid fat, separating it from the solid drippings. Discard the fat.
  • Pour the remaining drippings into a small saucepan along with ¼ cup of white wine. Heat the sauce slowly over medium.While sauce is heating, whisk together 1 tbsp cornstarch or 2 tsp potato starch and 2 tbsp water till smooth. Pour the starchy liquid into the saucepan and whisk until combined. Heat the sauce until bubbling and thickened.
  • Serve the chicken topped with warm sauce. Note: this recipe is kosher for Passover if you use potato starch and Passover-approved products with a kosher hechsher.