best baked chicken mediterranean dish ive done! fantastic balance flavours all round. defo worth doing again.
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 (can use brown sugar instead) Salt and black pepper
Method 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. Preheat the oven to 180C. 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 50-60 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through. Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve
1 Comment
best baked chicken mediterranean dish ive done! fantastic balance flavours all round. defo worth doing again.
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 (can use brown sugar instead)
Salt and black pepper
Method
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.
Preheat the oven to 180C.
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 50-60 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve