INGREDIENTS & EQUIPMENT
10 chicken legs
5 garlic cloves, minced
3/4 cup oregano
3 tbsp red wine vinegar
3 tbsp olive oil
1 cup kalamata olives
6 tbsp capers
2 bay leaves
3/4 cup caperberries
1/2 cup white wine
1 tbsp date syrup
PREHEAT oven to 400℉.
PLACE the chicken in a large bowl and add the garlic, oregano, red wine vinegar, olive oil, olives, capers, dates, bay leaves, and caperberries. Gently mix everything together.
SPREAD out the chicken on a medium-sized baking pan.
WHISK together the wine and molasses and pour over the meat.
COOK for 50 minutes until golden and cooked through.
REMOVE from the oven and serve.
OVER ACHIEVERS: You can marinate the chicken up to 2 days in the fridge.
LEFTOVERS: Store any leftovers in an airtight container for 2-3 days in the fridge.
SWAPS: You can use a whole chicken if you prefer.
SERVING OPTIONS: Serve on top of mashed potatoes, rice, or pasta.