Although this recipe requires a bit of planning because of the overnight prune marinade, the actual cooking of it is quite simple and foolproof. Full of flavour, it pairs very well with couscous or rice, or a simple green salad. Adapted from The Silver Palate Cookbook, I leave out the brown sugar to make it healthier and still super tasty.
Chicken Marbella
Servings: 6 servings
Ingredients
- 4 pounds bone-in chicken pieces (thighs and breasts), skin-on
- 2 tbsp Italian parsley, finely chopped
In the Blender or Cuisinart
- 6 garlic cloves
- 3 tbsp dried oregano
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tsp coarse salt
Remaining Marinade Ingredients
- 1 cup pitted prunes, halved
- 1 cup large green olives, pitted, halved
- ¼ cup capers, with juice
- 6 bay leaves
- ½ cup white wine
Instructions
- Marinate the chicken ovenight:In a blender or Cuisinart, purée the blender ingredients. Pour into a large bowl or Ziploc® bag, add the remaining marinade ingredients. Add the chicken pieces and coat completely with the marinade. Cover and let marinate in the refrigerator overnight.
- When ready to cook:Preheat oven to 350℉.Arrange chicken in a single layer, skin side up, in a large roasting pan. Spoon marinade around (not over) the pieces of chicken.Bake for 50-60 minutes, basting frequently with the pan juices. Cook until no longer pink (meat thermometer at 160℉), and until the skin is golden brown and crispy. With a slotted spoon, move the chicken pieces, prunes, and capers to a serving platter. Pour some of the pan juices over the chicken, and sprinkle with parsley.
