Roast chicken with dates, olives and capers

• Gluten free

• Meat

  • 8 Chicken legs

• Produce

  • 2 Bay leaves
  • 5 Garlic cloves
  • 70 g Lengthways medjoul dates, pitted and quartered
  • 15 g Oregano, fresh

• Condiments

  • 60 g Capers
  • 1 tbsp Date syrup or treacle
  • 100 g Green olives, pitted

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 3 tbsp Red wine vinegar

• Beer, Wine & Liquor

  • 120 ml White wine, dry

Found on ottolenghi.co.uk

Description

Ingredients

• 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 Medjoul dates
• 2 bay leaves
• 120ml dry white wine
• 1 tbsp date syrup or treacle
• Salt and black pepper

Directions

• 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, 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.