Roast chicken with dates, olives and capers
, 50 min + 1–2 days marinating, Serves 4
Chicken legs marinated overnight with dates, olives, capers and oregano, then roasted until golden and tender.
| prepPreheat oven to 180°C / 350°F | ||||||
| 8 chicken legs, drumstick and thigh attached, skin on (2 kg net) | Combine chicken, garlic, oregano, vinegar, oil, olives, capers, dates & bay leaves; season with salt & pepper | Cover & marinate in fridge 1–2 days, stirring occasionally | Spread chicken & marinade on baking tray | Whisk wine & date syrup, pour over chicken | Roast 180°C / 350°F, 50 min, basting 2–3 times until golden & cooked through | Transfer to platter, garnish with fresh oregano & serve |
| 5 garlic cloves, crushed | ||||||
| 15 g fresh oregano, torn, plus extra for garnish | ||||||
| 45 ml red wine vinegar | ||||||
| 45 ml olive oil | ||||||
| 100 g pitted green olives | ||||||
| 60 g capers, plus 30 ml of their juices | ||||||
| 70 g pitted and quartered lengthways medjoul dates | ||||||
| 2 bay leaves | ||||||
| 120 ml dry white wine | ||||||
| 15 ml date syrup or treacle | ||||||
| salt and black pepper | ||||||
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