Ingredients

For the following chicken dish, use large Medjool dates, found in Middle Eastern and gourmet shops, or a drier type of date rather than the soft pitted kind, which tend to fall apart with long cooking.

3 1/2-pound to 4-pound chicken, cut into 6 to 8 serving pieces
1 cup extra-virgin olive oil
12 large garlic cloves, unpeeled
1 cup thinly sliced onion, separated into rings
1 1/2 cups whole pitted Medjool dates, packed
1/2 cup honey
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 cup dry red wine or chicken stock
Coarse salt
Freshly ground black pepper to taste
2 sprigs fresh thyme
2 sprigs fresh rosemary

Directions

Rinse the chicken and place in a bowl. Pour over boiling water to cover and let stand for a minute or two. Using a sharp knife, scrape the skin to remove excess surface fat. Dry and place in a non-aluminum roasting pan.

Mix together the rest of the ingredients except for the thyme, and pour over the chicken. Break the thyme and rosemary sprigs into large pieces and spread over the chicken. Cover tightly with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight, turning occasionally.

Preheat the oven to 350 F. Turn the chicken skin side up in the roasting pan. Cover and bake for 45 minutes, turning once. Remove the cover and continue baking until golden brown on both sides, about 15 minutes. Serve with long-grain rice or couscous, tinged with turmeric for a golden-yellow color.

Makes 4 to 6 servings.