Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Chicken with Capers, Dates, Olives & Quinoa

The combination of flavours in this easy chicken dish originate from an Ottolenghi recipe that required many more ingredients and overnight marinading. We adore the man and his creations but not everyone has the time to marinade for hours or prepare lots of steps. We promise, the flavour is not compromised in this dish despite it taking 5 minutes to prepare and 40 minutes to cook.

Serves: 4

Prep: 5 minutes
Cooking: 40 minutes
Total:  45 minutes

Difficulty: easy

INGREDIENTS

4-8 chicken portions – we used 4 legs but 8 thighs would work just as well

3 tbsp olive oil

2 tbsp honey

2 tbsp capers

3 garlic cloves crushed

1 tbsp apple cider vinegar

60g green olives

12 dates, stones removed and halved

200g quinoa

fresh oregano or greek basil

Broad beans, peas, green beans or spinach.

Combine all the ingredients, except the quinoa, in a roasting dish and put in a hot oven for 40 minutes. Stir at least once during the cooking to stop the dates and olives burning.

Cook the quinoa according to packet instructions and drain.

Lift the chicken pieces out of the tray, stir through the cooked quinoa and replace the chicken pieces. Add fresh broad beans, spinach, french beans or peas if you wish!

Sprinkle with the fresh herbs and serve.

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