Sticky Chicken with Potatoes, Dates and Olives Recipe
Hosting couldn’t be simpler with this devastatingly effective one-dish dinner. Very similar to the iconic 1980s classic chicken marbella, this version has a bit of a contemporary upgrade thanks to dates instead of prunes, thick coins of potato nestled in amongst everything and chilli-stuffed olives bringing a bit of he…
- 4 chicken thighs
- 400g of new potatoes, sliced into rounds
- 150g of Fragata Manzanilla Olives Filled with Piri Piri Pepper
- 75g of Fragata capote capers
- 1 tbsp of dried oregano
- 1 tbsp of fresh thyme leaves
- 2 red onions, chopped into wedges
- 2 garlic cloves, finely sliced
- 100g of Medjool dates, pitted and finely sliced
- 100ml of white wine vinegar
- 2 tbsp of date syrup
- fresh oregano, to garnish
- Preheat the oven to 200°C. In a large roasting tin, combine the chicken thighs, chopped potatoes, olives, capers, oregano, thyme, onion wedges, garlic, and dates. Season generously with salt and pepper, then toss everything together so the ingredients are evenly distributed
- Mix the vinegar and date syrup together, then pour the liquid into the tin. Use your hands to mix thoroughly, making sure everything is well coated and the flavours are evenly layered
- Arrange the chicken thighs skin-side up, ensuring they sit on top of the vegetables so the skin can crisp properly
- Roast for around 50 minutes, basting once or twice during cooking until the chicken skin is crispy, vegetables cooked and the juices have reduced into a thick sauce
- Remove from the oven, let it rest for a moment before finishing off with a scattering of fresh oregano leaves. Serve straight from the tray
In a large roasting tin, combine the chicken thighs, chopped potatoes, olives, capers, oregano, thyme, onion wedges, garlic, and dates. Season generously with salt and pepper, then toss everything together so the ingredients are evenly distributed
Mix the vinegar and date syrup together, then pour the liquid into the tin. Use your hands to mix thoroughly, making sure everything is well coated and the flavours are evenly layered
Arrange the chicken thighs skin-side up, ensuring they sit on top of the vegetables so the skin can crisp properly Roast for around 50 minutes, basting once or twice during cooking until the chicken skin is crispy, vegetables cooked and the juices have reduced into a thick sauce
Remove from the oven, let it rest for a moment before finishing off with a scattering of fresh oregano leaves. Serve straight from the tray