CHICKEN MARBELLA

Chicken Marbella is a Spanish/Moroccan-inspired Chicken dish. The chicken is marinated and cooked in herbs, white wine, capers, mixed olives, and prunes. Serve this extraordinary dish with mashed potatoes, couscous, basmati rice, or bread.

This recipe was adapted from the Silver Palate Cookbook, by Sheila Lukins, and Julee Rosso. However, I changed it to a leaner, healthier version of the original Chicken Marbella recipe.

How to make Chicken Marbella Recipe

Chicken Marbella is a one-pan meal which makes it a perfect option for easy weeknight meals. I used boneless, skinless chicken breast, but chicken thighs are also a good option. The chicken itself is marinated overnight in a concoction of seasonings, herbs, garlic, capers, olives, olive oil, and red wine vinegar. Right before baking a little brown sugar is added, white wine, and the prunes. The dish is covered tightly in foil then baked for about 30 minutes. Halfway through the baking time, the chicken should be turned over, and basted with the juices. After 30 minutes remove the foil and continue to cook for another 10 minutes. Depending on the thickness of the meat it might take a few minutes longer. Voila, you have super juicy and tender chicken that burst with sweet, vinegary, briny flavors.

Ingredients for Chicken Marbella recipe:

Marinade (overnight)

• 4 boneless, skinless chicken breast (substitude with 6 to 8 chicken thighs)
• 1 teaspoon sea salt
• ½ tsp pepper
• 1 tbsp dried oregano
• 6 garlic cloves, minced
• ⅓ cup olive oil
• ⅓ cup red wine vinegar
• ¼ cup capers and their brine (about 3 tablespoons)
• 1 cup mixed green and black olives, pitted and halved. I used Castelvetrano Olives as they are milder. For the black olives I used Calamata olives.

ADD NEXT DAY:

• 1 cup prunes, cut in half
• ⅓ cup brown sugar
• 1 cup white wine
• 3 bay leaves
• sprigs of fresh thyme, oregano, and parsley

• Marinade (overnight) Add your chicken to an oven-proof dish and season with salt, pepper, and oregano. Pour the olive oil, red wine vinegar, capers with their fluid, olives, and fresh herbs. Mix, then cover with foil and refrigerate overnight.
• If time-pressured, then add all ingredients to the pan, including the sugar and wine. Cover and marinate for at least 4 hours.Preheat Oven to 350 °F (180 °C)
• Overnight Version: To the pan add the brown sugar and the white wine. Mix.Bake the chicken (covered with foil) at the middle rack for about 30 minutes. Turn chicken halfway through and keep submerged in the liquid. Remove the foil and continue to cook for another 10 minutes or a little more depending on the thickness of the chicken.Serve this dish with mashed potatoes, basmati rice, couscous, or crusty warm bread.

What to serve with Chicken Marbella

Some side dish options that go well with this dish are mashed potatoes, basmati rice, couscous, and crusty warm bread to soak up those yummy juices.

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