Chicken Marbella by Ottolenghi

Name: Chicken Marbella by Ottolenghi
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: European
Ingredients: Generous for four people 8 chicken legs, drumsticks and thighs together, skin on and cut to the bone 3-4 times (2 kg); 5 garlic cloves, finely chopped; 15 g oregano, leaves plus extra; 3 tbsp red wine vinegar; 3 tbsp olive oil; 100g green olives pitted; 60g capers; 120 g medjool dates; 2 bay leaves; 120 ml white wine vinegar; 1 tbsp date molasses; Salt; Pepper

4 steps

Prep:15minCook:50min

Updated at: Thu, 17 Aug 2023 08:45:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories891.3 kcal (45%)

Total Fat62.2 g (89%)

Carbs32.5 g (13%)

Sugars23.7 g (26%)

Protein50.5 g (101%)

Sodium1194.2 mg (60%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8chicken legs

drumsticks and thighs together, skin on and cut to the bone 3-4 times

5garlic cloves

finely chopped

15goregano

leaves plus extra

3 Tbspred wine vinegar

3 Tbspolive oil

100ggreen olives

pitted

60gcapers

120gmedjool dates

2bay leaves

120mlwhite wine vinegar

1 Tbspdate molasses

salt

pepper

Instructions

Step 1

Place chicken in glass or stainless steel bowl and add all other ingredients except wine and date molasses along with | teaspoon salt and royal freshly ground black pepper. Gently mix everything together, cover the bowl and let the chicken marinate in the fridge for 1-2 days; scoop the chicken during that time and turn it several times.

Step 2

Heat the oven to 180°C.

OvenPreheat

Step 3

Place the chicken legs in a medium high-sided roasting pan with all the marinade ingredients. Stir the molasses together and pour the mixture over the chicken. Place the roasting pan in the oven and roast the legs for 50 minutes. Baste that time two or three times until the meat is golden brown and cooked through.

Step 4

Remove the roasting pan from the oven, arrange all the legs in a large bowl, sprinkle with some freshly picked oregano leaves and serve.