This delicious dish mixes sweet, savory and salty to create a unique and flavorful chicken and couscous.
Season chicken with salt. Rub pureed garlic and 1 tablespoon of oregano over the chicken and coat evenly.
Mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, in a 9x13 baking dish. Add remaining 2 tablespoons of oregano, and bay leaves.
Add chicken to baking dish and turn to coat. Place chicken skin side up. Cover with plastic wrap and marinate in the refrigerator overnight.
Preheat your oven to 375˚F.
Let chicken come to room temperature.
Remove any excess moisture from chicken.
Sprinkle chicken skin with brown sugar. Pour rosé around chicken.
Bake chicken for 35–40 minutes or until cooked thoroughly.
Remove from oven and let rest for 10 minutes.
Serve chicken and sauce over couscous and garnish with the basil.