Roast chicken with dates, olives and capers

Name: Roast chicken with dates, olives and capers
Cuisine: Mediterranean
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

4 steps

Updated at: Wed, 16 Aug 2023 20:30:42 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories875.2 kcal (44%)

Total Fat62.2 g (89%)

Carbs23.6 g (9%)

Sugars15.3 g (17%)

Protein50.3 g (101%)

Sodium1194 mg (60%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8chicken legs

drumstick and thigh attached, skin on

5garlic cloves

crushed

15gfresh oregano

torn, plus extra for garnish

3 Tbspred wine vinegar

3 Tbspolive oil

100gpitted green olives

60gcapers

plus 2 tbsp of their juices

70gMedjoul dates

pitted and quartered lengthways

2bay leaves

120mldry white wine

Instructions

Step 1

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.

Step 2

Preheat the oven to 180C.

Step 3

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.

Step 4

Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.