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Chicken Marbella

Based on 12 ratings

“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 👍
15
min.
Preparation
40
min.
Baking
1440
min.
Resting

Ingredients

Servings:-4+
1½ kg whole chickens
65 g prunes
65 g jarred pitted green olives
3 cloves garlic
2 tbsp capers
1½ tbsp dried oregano
bay leaves
1 tsp chili powder
120 ml red wine vinegar
120 ml white wine
2 tbsp honey
1 tbsp salt
2 tsp pepper
lemon (for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • bowl (large)
  • baking dish
  • whisk
  • food thermometer

Nutrition per serving

Cal
965
Protein
72 g
Fat
60 g
Carb
30 g
  • Step 1/3

    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.
    • 1½ kg whole chickens
    • 65 g prunes
    • 65 g jarred pitted green olives
    • 3 cloves garlic
    • 2 tbsp capers
    • 1½ tbsp dried oregano
    • 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

    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.
    • 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

    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!
    • 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!

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