Serves 4 - 6
Ingredients
8 chicken thighs, skin on
5 cloves garlic
45ml red wine vinegar
45ml olive oil
100g pitted green olives
60g capers, rinsed in water if salted
100g dates, pitted and quartered
2 bay leaves
a small handful of fresh oregano leaves
freshly ground black pepper
125ml chicken stock
Method
Make 3 cuts to the bone in each piece of chicken
Place the chicken in a large bowl and add the rest of the ingredients except for the chicken stock
Use your hands and gently mix everything together, making sure that the marinade gets into the slashes in the
chicken
Cover the bowl and leave in the fridge to marinate for 6 hours at least, ideally 24 hours, giving it a stir a few
times during marination
Preheat the oven to 180 degrees C
Place the chicken in a large roasting dish and spread it out evenly
Pour over the chicken stock
Bake for 50 minutes while basting a few times, until the meat is golden brown on top and cooked through
Taste the liquid to see if the dish requires any salt bearing in mind the capers and olives are salty
Transfer to a large platter, garnish with some freshly picked oregano leaves and serve.
