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Roasted Chicken Marbella with Fresh Orange, Olives and Dates
Ingredients
½ cup olive oil
¼ cup sherry or white wine vinegar
Juice of 1 lemon
Juice of 1 orange
Zest of ½ orange
Zest of ½ lemon
2 tbsp Smak Dab Curry Dijon Mustard
2 tbsp brown sugar
Kosher salt
Freshly ground black pepper
1 tsp red pepper flakes
6-8 bone-in, skin-on chicken thighs OR 3-4 chicken legs (about 3 lbs)
6 cloves garlic, minced
2 medium shallots, small dice
5 sprigs thyme
1 large fennel bulb, cut into 6
Small handful medjool dates
1 cup dry white wine
½ cup chicken stock
1 heaping cup Castelvetrano olives, pitted
1 cup Israeli couscous
Directions
In a large bowl, whisk to combine olive oil, mustard, sherry vinegar, sugar, 2 tsp salt, ½ tsp black pepper, and red pepper flakes. Add the minced garlic, shallots, and 5 sprigs thyme.
Add the chicken to the marinade and refrigerate for at least 1 hour and up to 24 hours in advance.
Preheat the oven to 375°F.
Pit and quarter medjool dates. Add to a large roasting pan along with contents of the marinade.
Add white wine, olives, fennel and arrange the chicken skin side up.
Tightly cover the roasting pan with foil and transfer to the oven. Roast 20 minutes. Increase oven to 400°F and remove foil. Continue roasting for 10 minutes more.
Remove the pan from the oven. Sprinkle Israeli couscous around and under the chicken, using a spoon to tilt the thighs to one side as you distribute the couscous into the cooking liquid. Pour in chicken stock. Give the couscous a bit of a stir so as to coat with pan juices.
Return to the oven and roast another 20-25 minutes, stirring the couscous halfway through, until the skin deeply golden brown and couscous is tender. (Add in a splash of water if you need more cooking liquid) Some of the top bits of couscous may become slightly toasted.
