Chicken Marbella

Chicken Marbella

Based on 21 ratings
Julian Mancuso

Julian Mancuso

Contributor

adas-deli.de/
"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

15 min

Baking

40 min

Resting

1440 min

Ingredients

2Servings
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
½
lemon (for serving)
MetricImperial

Utensils

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

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How-To Videos

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How to sharpen a knife

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How to reach the perfect temperature for frying

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How to cut up a whole chicken

how-to-prepare-garlic

How to prepare garlic

Nutrition per serving

Cal965
Fat60 g
Protein72 g
Carb30 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.
    • 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

    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!
    • 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!

    Chicken Marbella

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