(Almost) Wordless Wednesday ± 1


Hooray for Echinacea!

Echinacea is said to have many health benefits.

The satisfaction when I finally got my germinated seed to flower benefitted my holistic health beyond expectations 🙂


“Failure is the opportunity to begin again; only this time more wisely.”

Henry Ford.


Chicken with Dates, Olives and Capers.

I’ve just stumbled across Yotam Ottolenghi’s wonderful recipe for chicken, dates, olives and capers.  Comforting, exciting, fresh and zesty: what more could a girl ask for at the end of a long day..?

ottolenghi's chicken with dates, olives and capers 1:2

Perfect for family suppers, easy entertaining, or prepare ahead & freeze suppers for one.

Treacly, dark sugar mingles unexpectedly but perfectly with sharp capers, green olives, white wine and vinegar.  Preparing ahead and allowing to marinade for a day or two tenderises the chicken, and adds to the all-round chilled out personality of the dish. Serve with your favourite green salad and crispy herb coated potatoes, basmati rice, or a hunk of fresh bread to mop up the juices.

A warming blend of Mediterranean and Middle Eastern influences, this is an inspiring, easy dish to prepare for long, cold winter’s evenings, adding a spark at the end of the day when the dark has drawn in.  Having said that, I know I’ll be enjoying it outside, on balmy summer evenings too.

Roast Chicken with Dates, Olives and Capers.   

Serves 4 (ish).

8 chicken legs, drumstick and thigh attached, skin on (2kg )
5 garlic cloves, peeled & crushed
15g fresh oregano, torn, plus extra for garnish (be flexible  – I use basil, marjoram or similar)
3 Tbs red wine vinegar
3 Tbs olive oil
100g pitted green olives ( I use pitted olives stuffed with pimento, as I like the flash of red)
60g capers, plus 2 tbsp of their juices
70g , pitted and quartered lengthways Medjoul dates (or the best dates you can afford)
2 bay leaves
120ml dry white wine
1 tbsp date syrup or treacle
Salt and black pepper

Skin the chicken or not as you wish – I always do half and half, as some do and some don’t like to eat the skin.  I’m definitely in the latter camp.

Place the chicken in a large bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good a few turns of black pepper. Gently combine, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.

Preheat the oven to 180C.
Spread out the chicken legs on a large roasting tray, with all the marinade ingredients poured over. Whisk together the wine and molasses and pour over the meat. Cook in the preheated oven for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.

Remove from the oven and transfer onto a preheated large platter.  Sprinkle your herbs over to garnish and add to the melange of flavours… yum 🙂

This recipe is from Yotam Ottolenghi’s website – well worth a visit if you haven’t found it yet: http://www.ottolenghi.co.uk/roasted-chicken-legs-with-dates-olives-and-capers-shop