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