Chicken with Dates, Capers and Green Olives

Three days and fifty minutes in the making … Quick? No. Easy? -ish.

Yotam Ottolenghi is most famous for his vegetable dishes such as the mushroom pithivier we made back in June. A reputation which, apparently, he hates – he isn’t a vegetarian and makes some quite acceptable non-vegetarian dishes thank-you-very-much. This was one of them.

We made several substitutions from the given recipe. Chicken things (skin on) are placed in a plastic tub, and stoned and sliced dates, capers, pitted green olives, fresh oregano (we used dried), salt and pepper, bay leaf, red wine vinegar and olive oil are added. Pop on the lid and give a good shake before placing in the fridge for two days. Give it a good shake whenever you go in the fridge for the milk.

The chicken and marinade are then spread over a tray, and drizzled in white wine (we used vermouth) and pomegranate molasses (we used treacle). Roast for 50 minutes.

Possibly the ingredients didn’t scale well because we found the dish a little too acid, although the roasted dates were soft, sweet little gems to be dug up amongst the salty capers and olives.