Name: Chicken Marbella
Yield: Serves four generously
Ingredients: salt and black pepper; 1 tbsp date molasses (or treacle); 120 ml dry white wine; 5 garlic cloves, crushed; 15 g fresh oregano, picked, plus extra to serve; 3 tbsp red wine vinegar; 3 tbsp olive oil; 100 g pitted green olives; 60 g capers, plus 2 tbsp of their juices; 120 g Medjool dates, pitted and quartered lengthways; 2 bay leaves; 8 chicken legs, drumstick and thigh attached, skin on and scored 3 or 4 times to the bone (2 kg)

Preparation info

Serves
four
generously

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is a dish I regularly cook for friends. All the work is done in advance – you can marinate it for up to 2 days in the fridge – and then it’s just into the baking tray and into the oven when you’re ready. The chicken loves the long marination but it can also be cooked straight away, if you don’t have the time. If you’re going to do this, just season the chicken with the teaspoon of salt and pepper (which would otherwise go into the marinade), rub it thoroughly into the skin before combi