What Is Chicken Marbella
I love how this simple Chicken Marbella brings together the best of Spanish and Moroccan cuisines. It starts with chicken pieces marinating in a down-to-earth yet flavorful mix of garlic, oregano, and a little vinegar – simple ingredients that work wonders. Then, into the oven it goes with prunes and olives, which add this incredible sweet and savory contrast.
Chicken Pieces: I usually use thighs and breasts. Feel free to use whatever chicken parts you prefer. Garlic: Fresh is best. Dried Oregano: Marjoram can be a good alternative if you’re out of oregano. Salt and Pepper: Adjust to taste. Red Wine Vinegar: It gives a tangy kick to the marinade. Apple cider vinegar could work in a pinch. Olive Oil: You can replace with any neutral oil like canola or vegetable oil. Pitted Prunes: They add a lovely sweetness and texture. Dried apricots are a nice alternative if you’re not a fan of prunes. Green Olives: For that briny, salty contrast. Kalamata olives can be a great swap here. Capers with a Bit of Juice: They offer a burst of briny flavor. If you don’t have any, you can just omit them. Bay Leaves: These bring a subtle depth to the dish. If you don’t have them, just skip it – the dish will still be delicious. Brown Sugar: It balances the tanginess and adds a caramelized touch. You can substitute with regular sugar, honey or maple syrup. White Wine: Dry wine works best such as Sauvignon Blanc, Pinot Grigio or Chardonnay. Fresh Parsley: For garnish and a fresh, herby finish.
You’re gonna love how incredibly easy this Chicken Marbella recipe is. It’s all about mixing, marinating, and baking – easy as pie! First off, grab a large bowl. Toss in the minced garlic, dried oregano, a good pinch of salt and pepper, red wine vinegar, and olive oil. Now, add the prunes, olives, capers with a bit of their juice, those aromatic bay leaves and give it a good mix. Next up, add your chicken pieces to this gorgeous marinade. Make sure each piece gets a nice, even coating. Then cover the bowl and pop it in the fridge. Let it sit there for at least 2 hours, but overnight is even better. When you’re ready to cook, preheat your oven to 350°F (175°C). Arrange the chicken in a single layer in a large baking dish. Don’t forget to spoon all that delicious marinade over the chicken. Now, for a sweet little twist, sprinkle the chicken pieces with brown sugar. Then pour the white wine around them, not over them so you don’t wash away the brown sugar. Pop the baking dish into the oven for about 50 minutes. During this time, baste the chicken a few times with the pan juices. This step is key for that mouth-watering, caramelized finish. You’ll know it’s done when the chicken is beautifully browned and the sauce is bubbling and syrupy. The internal temperature of the chicken should be 165°F (74°C). Once done, carefully transfer the chicken, along with the prunes, olives, and capers, onto your serving platter. Drizzle a few spoonfuls of those luscious pan juices over the top. For a burst of freshness, sprinkle generously with chopped parsley.
Storage
To store Chicken Marbella, let it cool completely and then keep it in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, put the cooled dish in freezer-safe containers or bags, and it will last for about 3 months. Thaw in the refrigerator overnight and reheat before serving.
More Chicken Recipes
Chicken Diane Lemon Herb Chicken And Potatoes Skillet Crockpot Chicken Alfredo Roasted Chicken And Vegetables Buffalo Chicken Sliders Baked Chicken Legs Chicken Provençal
