Wipe the chicken thighs with paper towels. Place in a bowl. Add the salt and pepper. Mix well, rubbing the salt and pepper into the chicken.
Arrange the chicken thighs in a single layer in a non-reactive container (that means don't use aluminum or copper). Scatter the oregano, garlic, onion slices, bay leaves, dates, olives and capers around them.
In a bowl, stir together the rice wine, rice vinegar, olive oil and molasses. Pour over the chicken.
Cover the container and stick in the fridge. Marinate the chicken overnight.
Preheat the oven to 400F.
Take the chicken out of the fridge. If you marinated the chicken in a non-oven safe container, transfer them (and all other ingredients) to an oven safe pan. Let the chicken come to room temperature while the oven is preheating.
Roast the chicken at 400F for about 45 minutes (the actual cooking time depends on the size of the chicken thighs).
Serve the chicken with rice or bread.