This Chicken Marbella is a Real Crowd-Pleaser
The perfect balance of sweet, salty and savoury, we can't get enough of this recipe
- 4 chicken thighs
- 4 chicken drumsticks
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 2 tbsp dried oregano
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1/2 cup pitted prunes
- 100g pitted green olives
- 100g pitted black olives
- 1 jar Opies Capers, drained
- 2 bay leaves
- 120ml white wine
- 2 tbsp brown sugar
- 2 tbsp fresh parsley, chopped (to garnish)
Season the chicken thighs and drumsticks with salt and black pepper. Place in a large bowl.
In a separate bowl, mix together the minced garlic, dried oregano, red wine vinegar and olive oil. Pour this mixture over the chicken pieces, making sure they are well coated. Allow the chicken to marinate for at least 30 minutes. For better flavour, cover and refrigerate for a few hours or overnight.
Preheat oven to 180C.
In a large ovenproof dish or roasting pan, arrange the chicken pieces in a single layer.
Scatter the prunes, green olives, black olives, capers, and bay leaves evenly around the chicken.
Drizzle the white wine over the chicken and fruit. Then sprinkle over the brown sugar.
Cover the dish with foil and bake in the preheated oven for about 45 minutes. Remove the foil and continue baking for an additional 15–20 minutes or until the chicken is cooked through and has a nicely browned skin. Remove the bay leaves before serving.
Garnish the chicken Marbella with fresh chopped parsley. Serve hot, and you can pair it with rice, couscous, or crusty bread to soak up the delicious sauce.
