1 chicken cut into pieces
1 cup (or more) cut up dried fruit (naturally dried apricots, cherries, prunes, figs, dates and any other fruits you like)
1 onion chopped
100 g (4 oz) tomato paste
¼ cup balsamic vinegar
2 tablespoons freshly chopped parsley
3 cloves of garlic crushed
1 cup chicken stock
How to do it
1. Mix all ingredients together in a large bowl and add the chicken pieces. Marinade for at least 6 hours or preferably overnight.
2. Preheat the oven to 200°C (400°F)
3. Spray a roasting pan with non-stick spray and pour the chicken and sauce into the pan. Cover with foil and bake for ½ an hour.
4. Remove the foil and turn the heat down to 190°C (375°F) and bake for another 20 minutes. Check the breasts with a fork to – if they are done (not pink in the middle and the meat starts flaking), remove them and set aside. Turn the remaining pieces over and continue baking for another half an hour, turning once again in the middle, or until the meat is browned and cooked through.