Chicken with Dates, Olives & Capers
I’d love to say I came up with this entirely off the cuff but I didn’t, this is my version of Chicken Marbella by the master himself Yotam Ottolenghi.
Slightly simplified, slightly tweaked to my nutritionist standards & then served with my favouites - a super crisp little gem, pea & nigella seed salad, & baked potato slices.
Key Facts
- High in protein
- Family friendly
- Prep ahead
- Makes great leftovers!
Ingredients
- 4 chicken thighs & 4 drumsticks, skin on
- 5 garlic cloves, crushed
- 1 heaped tablespoon dried oregano
- 3 tablespoon apple cider vinegar or lemon juice
- 2 tablespoons avocado oil
- 100g kalamata olives
- 60g capers, plus 2 tbsp of their juices
- 5-6 soft pitted dates or prunes
- 120ml dry white wine
- Salt & black pepper
- 4 baking potatoes
SALAD - 2 heads little gem lettuce, 1 cup frozen or fresh peas, cucumber, 1 tablespoon nigella seeds, olive oil & fresh lemon juice
Preparation
01
Preheat your oven to 180°C. Place your potatoes on a baking sheet & into the oven for a total 60 minutes cooking time.
02
Trim your chicken pieces of any excess fat but leave the skin to keep the flesh moist during cooking.
03
Mix all the liquid ingredients in a large casserole dish, then add the chopped dates & capers but leave the olives whole. Add your chicken & run everything in, if you can leave it to marinate for an hour - overnight then great.
04
If not cover & cook for 30 minutes, baste & then cook for a final 10 minutes at 200°C to crisp up.
Whilst the chicken is cooking prepare your salad.
05
Serve with the halved potatoes on the bottom, spoon over the chicken & let everyone help themselves to salad.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
