Ingredients
The following ingredients have 4 Servings
- 8 chicken legs (skin-on and bone-in)
- skin scored a few times (about 3 pounds)
- 5 garlic cloves
- crushed
- 3/4 cup fresh oregano leaves
- plus more for serving
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 cup pitted green olives
- 6 tablespoons capers
- plus 2 tablespoons of their brine
- 4 1/4 ounces Medjool dates
- pitted and quartered lengthwise
- 2 bay leaves
- Salt and black pepper
- 1/2 cup dry white wine
- 1 tablespoon date or standard molasses
Instruction
- Place the chicken in a large nonreactive bowl and add the garlic, oregano, vinegar, oil, olives, capers, dates and bay leaves, along with 1 teaspoon salt and a good grind of black pepper
- Gently mix everything together, cover the bowl, and leave in the fridge to marinate for 1-2 days, stirring the ingredients a few times during the process
- Preheat the oven to 400˚F
- Spread out the chicken legs on a medium high-sided baking pan, 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 two or three times, until the meat is golden and brown on top and cooked through
- Remove from the oven, transfer everything to a large platter, and sprinkle with some oregano before serving
