- 1 to 2 chickens (about 5 pounds in total), quartered, or 2 packages (about 11⁄2 pounds) of firm tofu
- 1⁄4 cup olive oil
- 1⁄4 cup apple cider vinegar
- 1⁄2 cup pitted prunes
- 1⁄4 cup pitted Spanish green olives 1⁄4 cup capers in brine, drained
- 3 bay leaves
- 1 head garlic, cloves separated and smashed or minced
- 1⁄4 cup fresh oregano, chopped, or 2 tablespoons dried
- 1 teaspoon sea salt
- Pinch of freshly ground black pepper
- 1 to 2 tablespoons coconut sugar
- 1⁄2 cup white wine
- 1 to 2 tablespoons chopped fresh parsley
If using chicken, pat the pieces dry and place them in a large bowl. If using tofu, drain the packages and wrap the tofu blocks in paper towels. Put them in a roasting pan and place a small plate on top of each. Place a weight (a book, a heavy bowl, a can of tomatoes, etc.) on top of each plate to apply pressure. Set aside for at least 1 hour.
In a large bowl, combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, salt, and pepper. Add the chicken or tofu to the mixture. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and up to 24 hours.
When you’re ready to bake, preheat the oven to 350 degrees F.
Transfer the chicken or tofu to a roasting pan and pour the marinade over the top. Sprinkle with the coconut sugar and top with the wine.
Bake for 1 to 11⁄2 hours. The chicken is done when thigh pieces yield clear golden juices (not pink) when pricked with a fork. The tofu is done when the top begins to brown.
Garnish with the parsley before serving.