This Ottolenghi-inspired Mediterranean chicken went down s storm at our Ladies Who Lunch Class! And you can see why! The flavours from the olives and capers make the dish come alive while the dates compliment the chicken with a subtle sweetness
Date and Olive Mediterranean Chicken
8 chicken thighs
5 garlic cloves, crushed
120g pitted green olives
60g capers, plus 4tbsp of their juices
6 tbsp red wine vinegar
100g Medjoul dates, pitted and quartered lengthways
3tbsp olive oil
3 bay leaves
20g fresh oregano, torn, plus extra for garnish
salt and black pepper
160ml dry white wine
1tbsp date syrup or treacle
Mix all of the ingredients together except for the wine and date molasses and pour over the chicken (skin side up) in an ovenproof dish. Leave to marinade over night
Preheat the oven to 180C.
Whisk together the wine and syrup and pour over the chicken.
Cook for 30 – 40 minutes, basting a couple of times, until the chicken is cooked.
Sprinkle over some freshly picked oregano leaves to serve.
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