Chicken Roasted with Dates, Olives and Capers

• 분량: 10
• 활동 시간: 2 days

재료

**Marinade:**

Chicken legs, skin on - 10

Chicken thighs, skin on - 10

Garlic cloves, finely minced - 12 pieces

Oregano leaves, dried - 4g

Red wine vinegar - 25ml

Olive oil - 100ml approx.

Date syrup - 15ml ~1 large tbsp

Pitted green olives, cut into halves - 250g

Capers - 150g, plus 75ml of their juice

Medjoul dates, pitted and quartered lengthways - 175g

Bay leaves - 5

Dry white wine - 150ml

Chicken stock - 150ml

Date syrup - 2 tbsp

Salt and pepper, for seasoning

**To Serve:**

Parsley leaves, roughly cut

방향

**Marinade:**

1 Place the chicken in a large bowl and add all of the ingredients, apart from the wine and date molasses. plus 2 tsp of salt and ground black pepper.

2 Gently mix everything together, cover the bowl and leave in the fridge to marinate overnight, stirring the ingredients around a few times during the day.

**Roast:**

1 Preheat the oven to 180C.

2 Spread out the chicken pieces on a baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat.

3 Place in the oven and cook for 50 minutes, basting (pouring the juices over the meat) 2 or 3 times, until the meat is golden brown on top and cooked through.

4 Remove from the oven.

**To Serve:**

1 Put the chicken and other ingredients into a serving container.

2 Sprinkle over some fresh parsley leaves.