This is an amazingly delicious chicken dish that everyone loves, even if they don’t always like some of the ingredients (olives!) We read about this in our Ottolenghi recipe book but the original is from the Silver Palate. I’ve modified it a bit. It is best if it marinates for a while, so make it a day ahead.
- Ingredients
8 chicken pieces (bone in and breast, whatever you prefer
5 garlic cloves
1/4 cup fresh oregano, or couple tablespoons of the dried kind
3 tbsp red wine vinegar
3 tbsp olive oil
1 cup pitted green olives
6 tbsp capers + a couple tbsp of the brine they are in
1/2 cup dates (pitted)
1/2 cup dried cranberries
2 bay leaves
molasses, brown sugar or honey
1 cup dry white wine
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Put all the marinade ingredients into a food processor and blend together, then add the chicken pieces and marinate for one day, or at least a few hours.
When ready to cook, preheat the oven to 400º.
Arrange the chicken pieces in a baking pan. Mix the wine and molasses/honey/sugar together and pour over top. Cook for 50 minutes, basting two or three times, until the meat is golden brown on top and cooked through.
Remove from the oven and transfer to a large platter before serving. We’ve added some other veggies in this photo, which are also delicious in the flavourful sauce.
- Notes