Chicken Marbella
40 min
Ingredients
4 persons
- 800g boneless, skin-on chicken thighs
- 1tsp dried oregano
- 150ml dry white wine
- 2tbsp fresh parsley, chopped (plus more for garnish)
- 3cloves garlic, minced
- 80g green olives
- 1pc Juice of 1 orange
- 2tbsp olive oil
- 100g pitted prunes, halved
- 2tbsp red wine vinegar
- 4g Salt and freshly ground pepper, to taste
- 2tbsp tbsp capers, drained
- 1pc Zest of 1 lemon
Preparation
Originally made famous by the Silver Palate Cookbook in the 1980s, Chicken Marbella is a sweet and savory dish that combines chicken with prunes, capers, olives, and white wine. While the original leans rich and retro, our modern take brightens the flavor profile with fresh herbs and citrus zest, and simplifies the process with boneless thighs for quicker cooking.
Instructions:
| 1) | Marinate the Chicken:
In a large bowl, combine the chicken thighs with prunes, olives, capers, garlic, vinegar, olive oil, lemon zest, orange juice, oregano, parsley, salt, and pepper. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor). |
| 2) | Preheat the Oven:
Preheat oven to 190°C. |
| 3) | Roast: Place the chicken and all marinade ingredients in a baking dish. Pour white wine over the top. Roast for 35–40 minutes, basting once or twice, until the chicken is golden and cooked through. |
| 4) | Serve:
Transfer to a serving dish and spoon over the pan juices. Garnish with extra parsley. Serve with couscous, roasted potatoes, or a warm grain salad for a light, modern pairing. |