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Ottolenghi exotic and flavourful Marbella Chicken from Simple

Roast Chicken with Garlic, Olives, Dates and Oregano

Aka Chicken Marbella, tender and juicy chicken legs are marinated in a festive and flavourful combination of garlic, olives, capers, dates and herbs.  A wine and molasses braising liquid turns the skin the most amazing mahogany and creates a wonderful sauce for the veggies and aromatics

Course Main Course
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 50 minutes
Marinating 1 day 12 hours
Total Time 1 hour
Servings 4

Ingredients

  • 8 chicken legs or thighs, skin on (about 3 lbs or 1/4 kg) Score the skin a few times
  • 5 garlic cloves crushed
  • 3/4 cup 15 grams fresh oregano leaves, plus extra for serving
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 cup 100 grams pitted green olives
  • 6 tbsp 60 grams capers, plus 2 tbsp of the brine
  • 4 1/2 oz 120 grams Medjool dates, pitted and quartered lengthwise
  • 2 bay leaves
  • kosher salt and fresh cracked pepper
  • 1/2 cup 120 ml dry white wine
  • 1 tbsp molasses

Instructions

  1. Place the chicken in a large non-reactive bowl and add the garlic, oregano, vinegar, olive oil, olives, capers, dates, and bay leaves, along with 1 tsp of salt and 1/2 tsp of cracked pepper.
  2. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1-2 days. Stir the ingredients occasionally to make sure everything is marinating evenly.
  3. Alternatively, you can do all of the above in an extra large freezer bag. This will keep all the ingredients in more even contact with the liquids etc. And keeps the bowl or pan clean.
  4. Preheat the oven to 400F
  5. Line a baking pan that can hold the chicken, marinade ingredients, as well as another 1/2 cup of liquid, with parchment paper, going up all the sides.
  6. Transfer everything in the bowl or bag to the pan, spreading everything out evenly.
  7. Whisk the wine and molasses in a small bowl. Pour this evenly over the chicken pieces.
  8. Place the baking pan in the oven, uncovered, and roast for 50 minutes. Baste several times until the meat is cooked through. Depending on the size of your chicken pieces, it may take longer. Thats alright, it won't dry out!!
  9. Transfer everything to a platter, and sprinkle with remaining oregano leaves.

Recipe Notes

If you are in a prepping kind of mood, why not take the ingredients (except the wine and molasses) and place them all in freezer bags.  Place the bags in the freezer.  When feeling like this meal, pull a bag out, and let it thaw in the fridge for 36-48 hours.  You will have amazingly marinated meat, all ready to go!  Then just place into the baking pan, add the wine and molasses, and Bake!