This roast chicken tray bake is a masterpiece and even better when served on a bed of Israeli pearl couscous to soak up all the fragrant, salty and sweet panjuices. A flavour explosion for the tastebuds!
So simple and the perfect ‘’make ahead’’ dish for a special occasion.
Serves:
4
Total Time: +/-
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5-6 free range chicken drumstick quarters ( or loose drumsticks and thighs)
5 garlic cloves, crushed
2 tsp (10 ml) sumac (optional)
a good pinch of smoked paprika (optional)
15 g oregano leaves, torn (keep some aside for garnishing)
3 Tbsp (45ml) red wine vinegar
3 Tbsp (45 ml) extra virgin olive oil
100 g pitted green olives
60 g capers and 2 Tbsp (30 ml) of the brine
200 g ZZ2 KARAS whole fresh Medjool dates, pitted
3 bay leaves
½ c (125 ml) dry white wine or rosé
1 Tbsp (15 ml) honey, date syrup or treacle
Freshly ground salt and pepper
Place chicken quarters in a large glass or plastic bowl. Add all of the ingredients, except for the wine and and honey. Season with salt and pepper. Gently mix together. Cover and allow to marinate in the fridge for 1 to 2 days. Giving the ingredients a good stir once or twice a day. This part is important, marinating the chicken for at least 1 day is key.
Preheat oven to 180°C.
Spread the chicken skin facing up into a large baking dish together with therest of the ingredients. Whisk together the wine and honey and pour over the chicken.
Roast for +- 50 minutes or until chicken is golden brown and cooked through.Give the ingredients a baste and shake halfway through.
Serve on a bed of cooked pearl/giant couscous seasoned with lemon zest and parsley.
Garnish with oregano leaves and optional lemon zest.
Adapted, styled and photographed by Carey Erasmus @Bitsofcarey
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