8 – 10 bone-in skinless chicken thighs
½ cup shallots, finely chopped
2 garlic cloves, finely chopped 
3 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons white wine
¼ cup maple syrup
1 tablespoon capers
1 tablespoon green peppercorns
2 teaspoons oregano
1 teaspoon turmeric
½ teaspoon celery seed
½ teaspoon ground coriander
1 teaspoon grainy mustard
½ teaspoon salt
6 prunes, pitted & quartered
¼ cup small green olives pitted, with or without pimento
¼ cup small red grapes, seedless
¼ cup cilantro, chopped – garnish
Place the chicken in a large plastic zip-lock bag (preferred), or a bowl. In another medium size bowl place the shallots, garlic and liquids and seasonings and whisk till incorporated. Stir in prunes, olives and grapes.
Pour the marinade into the bag or bowl and gently massage it into the chicken thighs. If using a bowl, cover with plastic wrap. Place in your refrigerator for 6-8 hours or overnight.
Remove the chicken from the refrigerator, 40 minutes before placing in the oven. Heat your oven to 350 degrees. Arrange the chicken pieces with the marinade in a single-layer in a baking dish.
Bake for 50 -60 minutes or till the juices from the thighs run clear.
Place the thighs on a platter and with a slotted spoon place the other ingredients on top. Then pour over some of the juices from the pan and garnish with chopped cilantro. (can use parsley or chives instead).
Best served with rice (I prefer jasmine or basmati…just pick your favourite).