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Wood Fired Chicken with Dates, Olives and Capers

With a tempting concoction of ingredients; this dish is certainly not one to miss! Using the February produce guide has given us inspiration to create this flavoursome chicken recipe!



  • 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 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.
Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.
Spread out the chicken legs on a cast iron 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 and the skin is crispy on top, ensuring they are well cooked through.
Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve it on up!


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