Chicken Marbella

A well loved recipe from the southern regions of Spain and a great dish for sharing. This was one of Rob’s best family meals. It combines flavours of salty capers and olives with sweet prunes and dry wine.

SERVES 6

Ingredients

– 12 chicken thighs, boneless and skinless

Marinade
– 4 garlic cloves, chopped
– 2 tbsp dried oregano
– 1/4 cup dry white wine
– 1/2 cup red wine vinegar
– 1 cup pitted prunes or dried apricots
– 1/2 cup pitted kalamata olives
– 1/2 cup capers
– 3 bay leaves
– zest of 1 lemon
– 1/4 cup olive oil
– pinch of salt
– freshly ground pepper

To Cook
– 1/4 cup brown sugar
– 1/2 cup dry white wine

To Serve
– handful fresh parsley leaves

Method

1. In a large bowl, combine marinade ingredients and chicken thighs. Cover and leave to marinate in the fridge for 4–6 hours or overnight.
2. Preheat the oven to 180 °C fan-bake. Arrange chicken in a single layer dish and spoon over marinade evenly. Sprinkle chicken with brown sugar and splash with white wine to cook.
3. Bake for 45 minutes until chicken is cooked and starting to look golden. Sprinkle over fresh parsley to serve.