I made this dish my accident. Although the ingredients are neither mysterious, nor the combination with chicken so unique, my experiment with these flavors was purely by chance. I was preparing for lazy Sunday with take-out dinner and vegetating in front of the TV, when I decided to marinate some chicken for a roast instead. I usually keep my roast very simple- garlic, olive oil, oregano, salt & pepper and that’s that. However, half way through the preps I saw a stash of Prunes and Gherkins tucked away at the back of the refrigerator. Now I am leaving the country, so I decided to get rid of these and thrown them in as well. I left it to marinade, and ended up falling asleep on the couch, thus giving dinner a miss altogether! Thus, the confused marinade was left to sit for over 24 hours!
Next day, I sauteed some spinach and grilled the chicken for a quick dinner. Simple, healthy and with a burst of flavors that confused every bite, this was by far one of my better mistakes in life.
Roast chicken with Gherkins and Prunes
- Total Time: 7 hours
- Yield: 2 1x
Description
A mildly sweet and tangy chicken surprise
Ingredients
- 2 skinned pieces of chicken breast
- 1 cup (240 ml) chopped pickled gherkins
- 1 cup (240 ml) pitted prunes
- 1 tbsp (15 ml) dried oregano
- 2 bay leaves, torn into pieces
- 1 clove garlic, chopped finely
- 1 tsp (5 ml) grated ginger
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) apple cider vinegar
- Salt & pepper to taste
Instructions
- Wash the chicken pieces. Make a few incisions on the chicken and sprinkle with salt & pepper.
- In a large bowl, combine the gherkins, prunes, oregano, ginger, bay leaves, garlic, olive oil and apple cider vinegar.
- Pour the marinade over the chicken. Cover and refrigerate for 6 hours.
- Pre-heat the oven to 175 degree C.
- Bake for 30-40 minutes, till the chicken is fully cooked.
- Grill on 200 degree C for another 10 minutes to give it a nice brown exterior.
- Remove from oven and serve with a side of mash or sautéed spinach
- Prep Time: 6 hours
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 490
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Frequently Asked Questions
Can I marinate the chicken longer than 6 hours?
Yes — the article describes how this recipe was born from an accidental 24-hour marinade (the author fell asleep), and the result was a burst of complex flavors. A longer marinade of up to 24 hours is fine and may deepen the sweet-sour-briny flavor from the prunes, gherkins, and apple cider vinegar.
Why does the recipe bake first at 175°C and then grill at 200°C?
Baking at 175°C for 30-40 minutes cooks the chicken through, while the follow-up grill at 200°C for 10 more minutes creates a nicely browned exterior. This two-stage approach ensures the chicken is fully cooked without burning the marinade before the inside is done.
What do the prunes and pickled gherkins actually do in this marinade?
The prunes add sweetness and a jammy depth that balances the acidity of the apple cider vinegar (1/4 cup), while the pickled gherkins (1 cup) contribute a sharp brine. Together with oregano, ginger, garlic, and bay leaves they create what the author calls a “confused” but harmonious flavor.
