Chicken-and-Date Bake

This recipe is from the new book by Ina Paarman – easy, simple and big on taste!

4 chicken thighs, skin on
4 drumsticks, skin on
garlic powder
3 cloves of garlic, minced
45ml thyme leaves
60ml olive oil
120ml balsamic vinegar
400g fresh dates, pitted
100g green olives, pitted
125ml red wine
60ml honey

Make 3 slashes in each chicken portion, through the skin, to the bone.
Season with salt, pepper and the garlic powder and place in a ceramic dish.
Mix the minced garlic, thyme leaves, olive oil and balsamic vinegar together and pour it over the chicken. Toss to coat.
Cover the dish with plastic wrap and refrigerate overnight.
Preheat your oven to 180℃.
Arrange the chicken in a ceramic dish with the skin side up.
Scatter the dates and olives over and pour the marinade over.
Cut a piece of baking paper large enough to cover the dish. Scrunch it up and wet it under running water. Cover the dish with the paper, tucking in the edges.
Bake the chicken for 1 hour 15 minutes.
Remove the paper.
Pour the red wine and honey into a small bowl and whisk together.
Pour over the chicken.
Turn the oven temperature up to 200℃ and bake for another 15 minutes.
Serve the chicken with couscous and a crisp salad.

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