I decided to give my own spin on this Ottolenghi dish that I found very inspiring. I simplified and experimented until the meat fell of the bones and I was licking my fingers with delight. Serve this dish with sautéed potatoes, mushrooms, and leafy greens if you like. Though many combinations go well here. The flavors will continue to deepen if you cool it overnight in the fridge. Re warm the chicken buy sauteeing it skin side down in a pan for 5 minutes over medium heat. Then flip the chicken over, add the juices and let them reduce down to a delicious glaze.
4 chicken legs, drumstick and thighs
2 garlic cloves, smashed
1 small bunch fresh dill, roughly picked and divided
2 tablespoons red wine vinegar
2 tablespoons olive oil
6 pitted green olives
1 large orange, zested and juiced
6 dates, pitted and quartered
1 bay leaf
½ cup dry white wine
salt and pepper
Place the chicken in a large roasting pan or deep baking dish and add all of the ingredients, reserving half the dill. Sprinkle with ½ teaspoon salt and a generous grind of black pepper. Gently mix everything together, cover and leave in the fridge to marinate for 1 to 2 days, flipping the chicken over once or twice along the way.
Preheat the oven to 400° F. Remove the chicken from the refrigerator, uncover and let sit to come to room temperature while the oven heats up. Transfer the baking dish to the oven and roast until the chicken is golden brown on top and cooked through (165° F internal temperature), 45 to 50 minutes.
Remove from the oven, transfer everything to a large platter, sprinkle with some freshly picked dill and serve.