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Roast chicken with dates, olives and capers

Ottolenghi
  • minutes
  • Serves

INGREDIENTS

8

Chicken legs

2

Bay leaves

5

Garlic cloves

70 g

Lengthways medjoul dates, pitted and quartered

15 g

Oregano, fresh

60 g

Capers

1 tbsp

Date syrup or treacle

100 g

Green olives, pitted

1

Salt and black pepper

3 tbsp

Olive oil

3 tbsp

Red wine vinegar

120 milliliters

White wine, dry