This is Yotam Ottolenghi’s version of this classic chicken dish from ” Simple”. Its very easy to prepare but the chicken needs to be marinaded at least one day in advance and preferably two.
Ingredients
- 8 in chicken legs drumstick and thigh attached, skin on (2kgtotal)
- 5 garlic cloves crushed
- 15 g fresh oregano torn, plus extra for garnish
- 3 tbsp red wine vinegar
- 3 tbsp olive oil
- 100 g pitted green olives
- 60 g capers plus 2 tbsp of their juices
- 70 g Medjoul dates pitted and quartered lengthways (pitted weight)
- 2 bay leaves
- 120 ml dry white wine
- 1 tbsp date molasses/syrup or treacle
Servings:
Instructions
- 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 one to two days, stirring the ingredients a few times during the process.
- Preheat the oven to 200C/180C fan/gas mark 6.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 two or three 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.
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