Chicken Marbella (Ottolenghi)

To celebrate the 11th anniversary of Feast Everyday, I made this dish ---a delicious, updated version of classic Silver Palette Chicken Marbella from the 1980's.  

Chef Yotam Ottolenghi uses dates instead of prunes, and molasses instead of brown sugar.  I used chicken legs with thighs but chicken breasts with the wings would work equally well. 

Plus I adapted the recipe to use pantry ingredients instead of fresh, which increases the likelihood I will make it again.  The molasses gives the chicken a beautiful deep brown color.  

We enjoyed the leftovers, too.  I think it would freeze well, if you want to make a big batch and take it out as needed.  

---Barbara

Chicken Marbella
(adapted from Ottolenghi Simple cookbook)

Serves 8

8 chicken legs with thighs (skin on and bone in)
Marinade ingredients:
1.5 T dried minced garlic or 5 garlic cloves, crushed and minced
1.5  T. dried oregano (or 3/4 cup fresh)
3 T. red wine vinegar
3 T. olive oil
1 small jar or at least 1 cup green olives, pitted and drained
6 T. or one small jar of capers plus 2 T. of their brine
5 Medjool dates, pitted, and quartered lengthwise
2 bay leaves
salt and pepper
Roasting sauce: 
1/2 cup dry white wine
1 T. molasses
Garnish:
fresh oregano (optional)

Dry off the chicken with paper towels, and score the skin in several places so it will absorb the marinade.

Place the chicken in a nonreactive dish like glass Pyrex.  Sprinkle it with salt and pepper.  Then sprinkle the garlic and oregano evenly over the chicken.  Add the vinegar and oil.   Then the capers with their juice, and the green olives.  Last add the dates and the bay leaves.

Gently mix it all together, cover and refrigerate for 1-2 days, stirring the ingredients a few times during the process.

Preheat the oven to 400 degrees.

Spread out the chicken in one layer on a roasting pan with sides, and add all of the marinade ingredients, too.

Whisk together the molasses and the wine. Then, pour it over the chicken.

Roast for 50 minutes, basting two or three times, until the chicken is golden brown on top and cooked through.

Remove from the oven, and transfer it all to a large serving plate, including the pan juices. Sprinkle with fresh oregano, if using.

I served it with green beans the first night.  And roasted cauliflower another night.

B