Olive-brine-marinated chicken with date relish [Ismail Samad] from Bon Appétit Magazine, May 2022 (page 40)

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Notes about this recipe

  • breakthroughc on March 24, 2025

    This was delicious. I used 3 Yukon potatoes and 3 carrots. I had one large red onion and used a quarter in the relish and the rest with the roasted vegetables. I gave the potatoes and carrots a ten minute head start in the oven. Removed it, gave it a stir and added the onion and the chicken. I’m glad I did because the carrots were barely done. I thought it made a lot of relish, but it is delicious. We had steamed broccoli on the side and the relish was really good with it. I used only the juice and zest of one lemon, not two in the relish. It was plenty acidic for my taste. I did finish it with two teaspoons of good olive oil. Next time I would double the amount of marinade. It is very little marinade for 4 chicken thighs and the flavor really didn’t come through. We enjoyed this dinner a lot and I would make again.

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