By Emma Du Plessis
Roast chicken with dates, olives and capers
The Silver Palate, by Julee Rosso and Sheila Lukins, is one of the best cookbooks I know and a classic of the 1980s, listing recipes from the first modern quality take-out food shop in New York. Many of the dishes in the book have become legendary. One of them, Chicken Marbella, is the inspiration for this recipe. The chicken needs marinading for at least a day, preferably two, to soften and flavour properly; I wouldn't cut corners here.
Updated at: Thu, 17 Aug 2023 03:48:01 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories876.4 kcal (44%)
Total Fat62.2 g (89%)
Carbs23.6 g (9%)
Sugars15.3 g (17%)
Protein50.3 g (101%)
Sodium1194 mg (60%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8chicken legs
drumstick and thigh attached, skin on
5garlic cloves
crushed
15gfresh oregano
torn, plus extra for garnish
3 Tbspred wine vinegar
3 Tbspolive oil
100gpitted green olives
60gcapers
plus 2 tbsp of their juices
70gMedjoul dates
pitted and quartered lengthways
2bay leaves
120mldry white wine
1 Tbspdate syrup
or treacle
salt
black pepper
Instructions
Step 1
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.
Step 2
Preheat the oven to 180C.
Step 3
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 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
Step 4
Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.
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