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Chicken Linguine With Olives, Capers & Dates

Inspired by the bold, punchy flavours of the classic dish 'Chicken Marbella', this mouthwatering linguine is served with chicken thighs roasted in a sweet yet tangy olive and caper sauce.

35 mins
700kcal
American
Chicken Linguine With Olives, Capers & Dates
4.0

Ingredients for 2 people

2 dried bay leaves
2 dried bay leaves
2 red wine vinegar sachets (60ml)
2 red wine vinegar sachets (60ml)
1 tbsp dried oregano
1 tbsp dried oregano
190g linguine
190g linguine
1 bag of capers (30g)
1 bag of capers (30g)
320g British chicken thighs
320g British chicken thighs
50g rocket
50g rocket
1 bag of chopped dates (30g)
1 bag of chopped dates (30g)
10g parsley
10g parsley
3 garlic cloves
3 garlic cloves
1 bag of pitted black olives (60g)
1 bag of pitted black olives (60g)

You'll also need

Salt, Olive oil (or dietary alternatives)

Cooking instructions

Instructions for 2 portion recipe.

1.

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil half a kettle

Chop the dates roughly

Cover the chopped dates with boiled water and set aside to soften

Step 1
2.

Peel and finely chop (or grate) the garlic

Step 2
3.

Add the chicken thighs to an oven-proof dish

Add the red wine vinegar, dried oregano, capers, black olives, chopped garlic, bay leaves and 3 tbsp [6 tbsp] olive oil to the dish with the chicken thighs

Step 3
4.

Drain the softened dates and spread them over the chicken thighs

Give everything a good mix up

Put the dish in the oven for 20-25 min or until the chicken is cooked through (no pink meat!) – this is your olive, caper & date chicken

Step 4
5.

Meanwhile, reboil a full kettle

Chop the parsley finely, including the stalks

Step 5
6.

Once the chicken has had 10 min in the oven, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the cooked linguine and return to the pot

Step 6
7.

Once cooked, transfer the chicken thighs to a clean board and shred them apart, using two forks – this technique is known as 'pulling'

Remove and discard the bay leaves

Return the shredded chicken to the dish and give everything a good mix up

Stir the olive, caper & date sauce and most of the chopped parsley (save the rest for garnish!) through the cooked linguine

Step 7
8.

Wash the rocket, then pat it dry with kitchen paper

Serve the chicken linguine with olives, capers & dates with the rocket to the side

Drizzle the rocket with a little olive oil

Garnish with the remaining chopped parsley

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
700kcal
Energy
19g
Fat
82.7g
Carbohydrate
6.8g
Fibre
46.3g
Protein
1.3g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (gluten, sulphites).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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