Autumn/Winter, Bake, Batch Cooking, Can Be Made in Advance, Casserole, Chicken & Poultry, Cooking for the Troops, Easy Date Night, Family Classics, Hands-Off, One-pot Recipes, Quick & Easy, Recipe, Simple Supper, Something Fancy, Special Occasions, Speedy Dinner Parties, Sunday Lunch
Difficulty: Easy
This is Ottolenghi's version of "Chicken Marbella". He uses dates instead of prunes as in the original recipe. It is absolutely delicious, but so is the original! A sweet, tangy, treacly chicken dish. I absolutely love this recipe. I have skipped the overnight marinading stage when in a rush and it is still superb though clearly improved without this omission.
one. Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
two. Preheat the oven to 180C. Spread out the chicken pieces on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
three. Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.
Serving Suggestion. Spinach Rice Casserole
Possible Amendment.
