Chicken Marnella with Couscous

Rinse the chicken, pat dry and cut into 8 pieces. Peel the garlic and chop finely. Rinse the thyme and oregano, and shake dry. Strip the leaves from the half of the thyme and chop the oregano.

Mix the thyme leaves and oregano with garlic, 1 teaspoon salt and pepper, and rub the chicken with it. Mix the dried plums with the drained olives, caperberries, olive oil and sherry vinegar. Add the chicken pieces into a roasting pan, pour the dried plum mixture over, and mix well. Cover the pan and leave to marinate in the refrigerator for at least 4 hours, preferably overnight.

Take the pan out of the refrigerator about 1 hour before cooking. Take out the chicken pieces from the pan and sprinkle with the brown sugar. Place the chicken pieces back into the roasting pan with the skin side down and pour the white wine over. Cook in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes. Turn the chicken pieces and cook for about 30 minutes more until done.

Boil the vegetable broth and pour over the couscous. Let the couscous soak for about 10 minutes covered with lid. Add the butter and parsley into the couscous, and season with salt.