Chicken Marbella

https://ottolenghi.co.uk/pages/recipes/roasted-chicken-legs-dates-olives-capers

Based ona recipe from: The Silver Palate, by Julee Rosso and Sheila Lukins

8 chicken legs, drumstick and thigh attached, skin on (2kg net)
5 garlic cloves, crushed
15g fresh oregano, torn, plus extra for garnish
3 tbsp red wine vinegar
3 tbsp olive oil
100g pitted green olives
60g capers, plus 2 tbsp of their juices
70g pitted and quartered lengthways medjoul dates
2 bay leaves
120ml dry white wine
1 tbsp 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 molasses, 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.