Chicken Marbella

Ingredients for Chicken Marbella

• 120ml olive oil

• 120ml red-wine vinegar

• 240ml pitted prunes

• 120ml pitted Spanish green olives

• 1/2 cup capers with a bit of juice

• 6 bay leaves

• 1 head of garlic, peeled and finely pureed

• 40g dried oregano

• Coarse salt and freshly ground black pepper, to taste

• 4 chickens (1.1kg each), quartered

• 240ml brown sugar

• 240ml dry white wine

• 1/4 cup fresh Italian (flat-leaf) parsley or fresh coriander, finely chopped

1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.

2. Preheat the oven to 177°C.

3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or coriander. Pass the remaining pan juices in a sauceboat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.