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–+ servings

Chicken Marbella

Easy to make with a complex sweet, salty-briny flavour. A perfect one-pan dish for entertaining.
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Prep Time: 10 minutes
Cook Time: 1 hour
Marinating time: 1 day
Total Time: 1 day 1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Moroccan, North African, Spanish
Keyword: baked chicken, one-pot, roasts, sweet and salty
Servings: 4
Calories: 730kcal

Ingredients

  • 50 ml olive oil
  • 50 ml red wine vinegar
  • 120 grams pitted prunes cut into halves
  • 100 grams pitted green olives
  • 60 grams capers with a bit of juice
  • 3 bay leaves
  • 3 cloves garlic peeled and finely minced
  • 15 grams fresh oregano chopped
  • 1 chicken quartered or 4 bone in/skin on chicken legs
  • 120 ml dry white wine
  • 50 grams brown sugar
  • 1 tablespoon pomegranate or date molasses
  • ½ teaspoon of salt and freshly ground pepper

Instructions

  • In a large non-reactive dish large enough to hold the chicken in a single layer, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and coat well with the marinade. Cover and refrigerate overnight.
  • Preheat the oven to 190°C.
    In a shallow roasting pan, lay the chicken in a single layer, skin side up, along with the marinade. Mix the molasses and brown sugar together and lightly ½ of the mixture over the tops of the chicken. Whisk the white wine with the remaining ½ of the mixture and add to the pan, pouring eveny around the chicken pieces.
  • Bake in the oven, basting two or three times with the pan juices, until the chicken is golden brown on top and cooked through.
  • Transfer everything to a warm serving platter and garnish with some fresh oregano.
  • Serve with couscous or rice alongside

Notes

Note: For a slightly thicker pan sauce, transfer the chicken, prunes and olives to a warm platter and keep warm. Place the roasting pan over medium heat and allow the bring the pan juices to come to a boil and reduce until it reaches the desired consistency.   Pour the reduced sauce over the chicken, or serve alongside.

Nutrition

Calories: 730kcal | Carbohydrates: 40g | Protein: 37g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1238mg | Potassium: 696mg | Fiber: 5g | Sugar: 26g | Vitamin A: 688IU | Vitamin C: 5mg | Calcium: 132mg | Iron: 4mg
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