Why make this recipe
Chicken Marbella is a delicious dish that offers a unique blend of sweet, salty, and tangy flavors. It’s easy to prepare and perfect for gatherings or weeknight dinners. The combination of garlic, olives, and prunes creates a rich and savory experience that will impress your family and friends. Plus, it tastes even better the next day, making it great for leftovers.
How to make Chicken Marbella
Ingredients:
- 2 cut-up chickens, 2½ lbs/1.1 kg each, quartered, bone-in, skin-on
- 8 cloves garlic, minced
- 2 tablespoons dried oregano
- 2¼ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ cup pitted prunes
- ¼ cup Spanish green olives
- ¼ cup capers, with a bit of juice
- 3 bay leaves
- ½ cup packed light brown sugar
- ½ cup white wine
- 2 tablespoons freshly chopped Italian parsley (optional, for garnish)
Directions:
- In a large bowl, mix the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves.
- Add the chicken pieces to the bowl and coat them completely with the marinade. Use your hands to rub the marinade all over, especially under the skin. Cover the bowl and refrigerate for at least 12 hours, or up to 24 hours for best flavor.
- Preheat your oven to 350°F (175°C) and set two oven racks in the centermost positions.
- Arrange the marinated chicken in a single layer in two 9×13-inch baking dishes. Spoon the marinade evenly over the chicken, sprinkle with brown sugar, and pour the white wine around the chicken.
- Bake for 1 hour, basting occasionally with the pan juices. The chicken is ready when the thigh pieces yield clear yellow juice when pricked with a fork.
- Transfer the chicken, prunes, olives, and capers to a serving platter, discarding the bay leaves. Add some of the pan juices and sprinkle generously with parsley. Serve hot or at room temperature.
- Optional: For a crispier skin, transfer the chicken to a foil-lined baking sheet and broil for a few minutes until golden and crisp. Watch closely to prevent burning.
How to serve Chicken Marbella
Serve Chicken Marbella hot or at room temperature. It pairs well with rice, couscous, or a simple green salad. Garnish with fresh parsley for an extra touch of color and flavor.
How to store Chicken Marbella
Store any leftovers in an airtight container in the refrigerator. It’s best consumed within 3 days. When reheating, make sure the chicken is heated through and the juices run clear.
Tips to make Chicken Marbella
- Marinating overnight enhances flavor, so try to plan ahead.
- For a quicker meal, you can use chicken thighs or drumsticks instead of a whole chicken.
- Feel free to adjust the amount of olives and prunes based on your taste preferences.
Variations
You can add vegetables like carrots, onions, or bell peppers to the baking dish for extra nutrition and flavor. For a twist, try using different types of olives or even adding a splash of citrus juice for brightness.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken. Just reduce the cooking time to ensure the chicken doesn’t dry out.
2. Is it necessary to marinate the chicken?
Marinating is highly recommended as it infuses the chicken with flavor and moisture.
3. Can I freeze Chicken Marbella?
Yes, you can freeze it. Just make sure to store it in an airtight container. Thaw before reheating.
Chicken Marbella
- Total Time: 780 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delicious dish offering a unique blend of sweet, salty, and tangy flavors, perfect for gatherings or weeknight dinners.
Ingredients
- 2 cut-up chickens, 2½ lbs/1.1 kg each, quartered, bone-in, skin-on
- 8 cloves garlic, minced
- 2 tablespoons dried oregano
- 2¼ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ cup pitted prunes
- ¼ cup Spanish green olives
- ¼ cup capers, with a bit of juice
- 3 bay leaves
- ½ cup packed light brown sugar
- ½ cup white wine
- 2 tablespoons freshly chopped Italian parsley (optional, for garnish)
Instructions
- In a large bowl, mix the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves.
- Add the chicken pieces to the bowl and coat them completely with the marinade. Use your hands to rub the marinade all over, especially under the skin. Cover the bowl and refrigerate for at least 720 minutes, or up to 1440 minutes for best flavor.
- Preheat your oven to 350°F (175°C) and set two oven racks in the centermost positions.
- Arrange the marinated chicken in a single layer in two 9×13-inch baking dishes. Spoon the marinade evenly over the chicken, sprinkle with brown sugar, and pour the white wine around the chicken.
- Bake for 60 minutes, basting occasionally with the pan juices. The chicken is ready when the thigh pieces yield clear yellow juice when pricked with a fork.
- Transfer the chicken, prunes, olives, and capers to a serving platter, discarding the bay leaves. Add some of the pan juices and sprinkle generously with parsley. Serve hot or at room temperature.
- For a crispier skin, transfer the chicken to a foil-lined baking sheet and broil for a few minutes until golden and crisp. Watch closely to prevent burning.
Notes
Marinating overnight enhances flavor; store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 720 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
