In a large pyrex dish, combine marinade ingredients and only the juice of the marinated artichokes.
6 cloves chopped garlic, 1½ Tbsp dried oregano, 1 tsp mushroom bouillon, ½ tsp black pepper, 100 grams dried apricots, 75 grams pitted green olives, halved, 25 grams capers, 2 Tbsp caper juice, 2 Tbsp dark brown sugar, ½ cup dry white wine or chicken broth, 3 bay leaves
Add the lean, bone-in, skinless chicken thighs.
8 bone-in skinless chicken thighs
Allow to marinate in refrigerator at least 12 hours, preferably 24 hours. Turning occasionally to ensure uniform flavoring.
Preheat oven to 375°F. Prepared spaghetti squash can be placed in oven at this time.
Remove from refrigerator.
Add the mushrooms and marinated artichokes. Mix together.