Chicken Marbella

Name: Chicken Marbella
Prep time: 15 min
Cook time: 40 min
Total time: 1 d 55 min
Cuisine: International
Ingredients: 3.33 lbs whole chickens; 0.5 cup prunes; 0.5 cup jarred pitted green olives; 3 cloves garlic; 2 tbsp capers; 1.5 tbsp dried oregano; 3 bay leaves; 1 tsp chili powder; 0.5 cup red wine vinegar; 0.5 cup white wine; 2 tbsp honey; 1 tbsp salt; 2 tsp pepper; 1 lemon (for serving)

Based on 21 ratings

In app

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

lemon (for serving)

MetricImperial

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 cut up a whole chicken

How to prepare garlic

Nutrition per serving

Cal965

Fat60 g

Protein72 g

Carb30 g

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!