Chicken Marbella

Step 1/3

• 1½ kg whole chickens
• 65 g prunes
• 65 g jarred pitted green olives
• 3 cloves garlic
• 2 tbsp capers
• 1½ tbsp dried oregano
• 3 bay leaves
• 1 tsp chili powder
• 120 ml red wine vinegar
• 120 ml white wine
• 2 tbsp honey
• 1 tbsp salt
• 2 tsp pepper

• knife
• cutting board
• bowl (large)

Roughly chop the garlic and mix it with prunes, olives, capers, oregano, bay leaf, red wine vinegar, honey, white wine, salt, pepper, and chili powder in a large bowl. Add chicken to the bowl and toss well to combine. Cover and transfer to the fridge to marinate for between 12 and 24 hours.

Step 2/3

• baking dish

When ready to cook, remove the bowl from the fridge and transfer everything into a baking dish. Preheat the oven to 180°C/360°F.