When it comes to chicken, we are big fans of a whole chicken, or for an easy mid week meal, chicken breast. But this recipe is a revelation. Again, it’s from Ottolenghi, whose recipes I love!
8 chicken legs or thighs
5 garlic cloves, crushed
1 tbsp fresh oregano
3 tbsp red wine vinegar
3 tbsp olive oil
100g pitted green olives
2 bay leaves
120ml dry white wine
1 tbsp date syrup (or use treacle or brown sugar if you don’t have this)
salt and pepper
Place the chicken in a large bowl, and mix in all the ingredients apart from the wine wine and the date syrup. Allow it to marinate in the fridge for 1 – 2 days, stirring from time to time. If you don’t have time to marinade, don’t panic – just let it sit with the marinade ingredients for as long as you can.
When ready to cook, set the oven to 180 degrees.
Spread the chicken legs out on a high sided baking tray. Whisk together the wine and date syrup, and pour over the meat. Cook for 50 minutes, basting 2 – 3 times, until the meat is golden-brown on top and cooked through (always check with a skewer for clear juices if you are concerned).
Remove from the oven, transfer everything to a large platter and sprinkle over some fresh oregano.
I served this with turmeric roasted cauliflower, roasted zucchini and some blanched broccoli.