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Radon Journal
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Cook - Eat

Roast chicken with dates, olives and capers

8 chicken legs, drumstick and thigh attached, skin on
5 garlic cloves, crushed
15g fresh oregano, torn, plus extra for garnish
3 tablespoon red wine vinegar
3 tablespoon olive oil
100g pitted green olives
60g capers, plus 2 tablespoon of their juices
70g, pitted and quartered lengthways Medjoul dates
2 bay leaves
120ml dry white wine
1 tablespoon date syrup or treacle
Salt and black pepper
Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date syrup, 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.
Preheat the oven to 180C.
Spread out the chicken legs 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.
Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.

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