A Slice of Life
Life has been getting back to normal over the past few weeks. All the pre-COVID activities are returning, including the famous summer festivals in Montreal. So we went out as a family to the Francos de Montréal: pizza and music on the menu!
About the Roasted Chicken with Dates, Olives, and Capers
This recipe is by Ottolenghi [it had been a while since I last dived into one of his recipes]. The dish is inspired by Chicken Marbella, a recipe created by a New York caterer and published in the 1980s in The Silver Palate Cookbook by Sheila Lukins and Julee Rosso.
Beyond the perfectly balanced sweet-and-savoury combination, the chicken marinates for 24–48 hours, allowing the flavours to infuse the meat deeply, giving it a delicate taste and a wonderfully tender texture.
The recipe is very simple: mix the ingredients, then let the chicken marinate in the refrigerator for 48 hours. Then all that’s left is to add the finishing touch (the wine and date syrup) and place it in the oven. The original recipe suggests cooking for 50 minutes, but it took me almost 1 hour and 30 minutes to get a properly cooked chicken. Adjust the cooking time until the meat is nicely golden.
Where to Find Date Syrup
Date syrup is readily available in Middle Eastern grocery stores. In Montreal, I’ve seen it at Metro in the Asian and Middle Eastern ingredients section. I bought mine at Gourmet Laurier. I love this little grocery store—it’s full of French products but also more unusual items [it’s also where I find Golden Syrup].
I know the amount of date syrup used in the recipe is small, but it’s not very expensive [I paid $10 for a 300 g jar], and it’s really delicious. You can easily use it in vinaigrettes, smoothies, or even on pancakes. So don’t worry—it won’t go to waste.
