Step 1

Cut about 1cm from the top of each garlic bulb to expose the garlic cloves. Discard the tops. Place in a large sealable plastic bag. Add the olives, apricots, vinegar, oil, thyme sprigs, orange rind, bay leaves and oregano to the bag. Seal and toss to combine.

Step 2

Add the chicken to bag. Seal. Massage the bag and chicken until well combined. Place in the fridge for 4 hours to marinate.

Step 3

Preheat oven to 180C/160C fan forced. Place the chicken mixture in a roasting pan. Pour over the wine and sprinkle with the sugar. Bake for 1 hour or until the chicken is caramelised and cooked through.

Step 4

Meanwhile, heat the extra oil in a small frying pan over medium heat. Add the capers and cook for 2-3 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.

Step 5

Sprinkle the chicken with the capers, extra thyme leaves and parsley. Serve with couscous.