Roast chicken with dates, olives and capers #ottolenghi

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This is an, easy almost one pot chicken dish adulterated from Ottolenghi.
He says that Chicken Marbella, is the inspiration for this recipe.” The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn’t cut corners here”.
Oh but I will !
Who has the time?
Maybe you do in lock down but it’s fine to marinate the chicken for an hour or so.

You need for 6 to 8 Fashionistas:

8 chicken legs, drumstick and thigh attached, skin on (2kg net)
5 garlic cloves, crushed
15g fresh oregano, torn, plus extra for garnish
3 tbsp red wine vinegar
3 tbsp olive oil
100g pitted green olives
60g capers, plus 2 tbsp of their juices
70g , pitted and quartered lengthways dates
2 bay leaves
120ml dry white wine
1 tbsp date syrup or treacle or brown sugar.
Salt and black pepper

  • Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good grind of black pepper.
  • Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, or whoever long you can..stirring the ingredients a few times during the process.
  • Preheat the oven to 180C.
  • Spread out the chicken legs on a large baking tray, along with all the marinade ingredients.
  • Whisk together the wine and molasses and pour over the meat.
  • Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
  • Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.
  • Easy and delicious with couscous.
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