Sicilian Baked Chicken with Green Olives, Golden Raisins, Capers, and Pine Nuts

Moorish, Greek, and Italian influences are woven together in this robust baked chicken with Sicilian caponata. The tastes of sweet and tangy raisins and oranges dance with salty olives and capers in the topping that’s spooned over the crunchy thighs. Make the topping ahead, if you prefer, and gently reheat before serving. This makes a generous amount of caponata so you could cook a third thigh, but I suggest tossing it with fettuccine noodles as a base for the chicken.