Chicken marbella with orzo

Ingredients

• 3 chicken thighs
• 3 chicken drumsticks
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 1 tbsp sherry vinegar
• 2 tbsp extra virgin olive oil
• 6 medjool dates, halved
• 9 green olives, pitted and halved
• 1 tbsp baby capers
• 2 bay leaves
• ½ tbsp soft dark brown sugar
• 150ml dry white wine
• 200g orzo
• knob of salted butter
• handful of soft herbs (one or a mixture of parsley, coriander and chives), chopped

Description

• STEP 1

  Put the chicken, garlic, oregano, vinegar, oil, dates, olives, capers and and bay leaves in a large shallow bowl or reusable food bag, season, toss well, and leave to marinate in the fridge for at least a couple of hours, or overnight.

• STEP 2

  Heat the oven to 200C/180C fan/gas 6. Arrange the chicken in a single layer in a shallow baking dish and evenly spoon around the marinade. Sprinkle the chicken skins with the sugar and pour the wine around the dish, avoiding the chicken.

• STEP 3

  Bake for 1 hr, basting with the juices after 30 mins. Meanwhile, cook the orzo until tender, then drain well and toss with a knob of butter and most of the herbs. Sprinkle the rest of the herbs over the chicken and serve with the orzo.