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- 2 tbsp garlic puree
- 2 tbsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted prunes
- 8 large olives, pitted and cut in half
- 1/4 cup capers (retain some of the juice)
- 3 bay leaves
- 2 kilos chicken legs and/or thighs
- 1/4 cup brown sugar
- 1/2 cup white wine
- 4 tbsp cilantro, finely chopped
View Full Recipe at The Haggis and The Herring
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