Description

Chicken Marbella showcases the irresistible combination of garlic, olives, and prunes in a simple marinade, making it perfect for a quick and flavorful dinner that satisfies anyone’s appetite.

Ingredients

Scale

4 cloves garlic
1 tablespoon dried basil
1 tablespoon dried oregano
2 bay leaves
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup brown sugar
1 cup green olives (pitted or non-pitted)
1/2 cup pitted prunes
1 tablespoon capers
salt (to taste)
8 chicken thighs (bone-in, skin-on)
1/2 cup white wine
chopped parsley (for serving)

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Instructions

Peel and chop the garlic, using a mini food processor if preferred.
In a large glass or ceramic bowl, combine chopped garlic, basil, oregano, bay leaves, red wine vinegar, olive oil, and brown sugar.
Add green olives, pitted prunes, capers, and a pinch of salt to the chicken thighs, mixing well to coat evenly.
Cover with plastic wrap and refrigerate overnight or for a minimum of 3 hours.
Preheat the oven to 180C/350F and arrange the chicken with the marinade in a large baking pan.
Pour white wine around the chicken without hitting it to ensure crispy skin.
Roast in the oven for 50 minutes to 1 hour until the chicken is cooked through and golden, aiming for an internal temperature of 74C/165F.
Before serving, sprinkle with chopped parsley.

Notes

Make sure to allow the chicken to marinate for at least 3 hours for the best flavor.
Using bone-in, skin-on chicken thighs yields juicier meat and crispier skin.
This dish pairs well with rice or a fresh salad.

Nutrition

Serving Size: 1 chicken thigh
Calories: 380
Sugar: 6g
Sodium: 640mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 33g
Cholesterol: 140mg