Description
Easy Chicken Marbella – roast chicken in dates, olives, white wine & capers.
Ingredients
- 1 whole chicken, butterflied
- 5 garlic cloves, crushed
- 2 bay leaves
- 1 tablespoon fresh oregano, stalk removed
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 cup pitted Medjool dates, cut in half
- ½ cup green olives
- 3 tablespoons capers, plus 2 tablespoon of the brine
- 1/2 cup white wine
- 1 tablespoon honey
- salt & pepper
Instructions
Place the chicken in a non-reactive bowl and add the garlic, bay leaves, oregano, vinegar, olive oil, dates, capers and brine and marinate for as long as you can, overnight is ideal.
Pre heat oven to 180°C fan forced.
Place chicken into a large baking dish, along with the marinade. Whisk together the wine and honey and pour over chicken. Place in oven and roast for 50 minutes, basting three times. The meat should be golden-brown and cooked through.
Notes
Non reactive bowls are made from glass, ceramic and enamel coating. Stainless steel is too, but it can be hard to tell if your bowl is stainless steel or aluminium perhaps. I always use glass to be safe.
If the wings get dark quicker than the rest, just cover that area in a little aluminium foil to prevent burning.