17 Jan Tu B’Shvat Recipe: ROAST CHICKEN WITH DATES, FIGS, OLIVES AND CAPERS

INGREDIENTS

1 chicken cut in 1/8ths
5 garlic cloves, crushed
1 tsp oregano,
3 tbsp red wine vinegar
3 tbsp olive oil
1⁄2 cup pitted green
olives
1⁄4 cup capers, plus 2
tbsp of their juices
10-12 dates – pitted
and cut
10-12 figs – cut
2 bay leaves
1 cup dry white wine
1 tbsp date syrup or
silan
Salt and black pepper
to taste

DIRECTIONS

Place the chicken in a large, non-reactive bowl and add all of the ingredients, along with salt and pepper to taste Gently mix everything together, cover the bowl and leave in the fridge to marinate for up to 24 hours, stirring the ingredients a few times during the process. If you don’t have time for this you can skip the marinating. The marinating process adds a depth of flavor but the dish will still be delicious without it. Preheat the oven to 350 degrees. Spread out the chicken on a baking tray, along with all the marinade ingredients. Place in the oven and cook uncovered for 1 1⁄2 hours, basting 2 or 3 times, until the meat is golden
brown on top and cooked through.