Chicken Marbella
"A take on a classic from Sheila Lukins and Julee Rosso’s “The Silver Palate Cookbook,” this recipe is at the same time complex and easy to execute, risky in its separate parts yet satisfyingly harmonious as a whole. In this version the brown sugar is swapped with honey, which adds a slightly floral element to the dish as well as a shiny gloss. The addition of cayenne in the marinade gives it a nice kick and a squeeze of lemon before serving helps to lighten up an otherwise fairly heavy chicken dish."
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
knife, cutting board, bowl (large), baking dish, whisk, food thermometer
How-To Videos
How to sharpen a knife
How to reach the perfect temperature for frying
How to prepare garlic
How to cut up a whole chicken
Nutrition per serving
Step 1/3
- ¾ kg whole chickens
- 32½ g prunes
- 32½ g jarred pitted green olives
- 1½ cloves garlic
- 1 tbsp capers
- ¾ tbsp dried oregano
- 1½ bay leaves
- ½ tsp chili powder
- 60 ml red wine vinegar
- 60 ml white wine
- 1 tbsp honey
- ½ tbsp salt
- 1 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.
Step 3/3
- ½ lemon (for serving)
- whisk
- food thermometer
Bake the chicken for approx. 30 min. at 180°C/360°F, then raise the temperature to 190°C/380°F and cook for approx. 10 min. more, or until the chicken is well-browned and cooked through. Serve with lemon wedges and enjoy!
Enjoy your meal!
