Mediterranean Chicken Marbella
A fragrant roast chicken dish made with green olives and prunes.
Servings: 8
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1 head garlic
- 1/2 tsp oregano
- 1 tsp basil
- 3-4 This is an affiliate link.bay leaves
- 3 tbsp red vinegar
- 3 tbsp This is an affiliate link.olive oil
- 2 tbsp brown sugar
- 200g / 1 cup green olives I used nocellara olives
- 170g / 1 cup soft pitted prunes
- 2 tbsp capers
- 1 tsp salt
- 8-9 chicken thighs
- 250ml / 1 cup dry white wine or rosé
- 1 tbsp chopped parsley to serve
Instructions
- Peel the cloves of garlic and chop them. (You can use a mini food processor for this task.) In a large glass or ceramic mixing bowl combine the chopped garlic, basil and oregano, bay leaves, red wine vinegar, olive oil and brown sugar. Then add the green olives (pitted or non-pitted), pitted prunes, caper, a good pinch of salt and the chicken thighs. Mix thoroughly to ensure the chicken is well coated in the marinade mix, then cover with a plastic wrap and refrigerate overnight or at least for 3 hours.
- Preheat the oven to 180C/350F and arrange the chicken together with the marinade and all other ingredients on a large baking pan or divide between two smaller baking pans to avoid overcrowding. Then pour the white wine around the chicken trying not to hit the chicken for a nice and crispy skin.
- Roast in the preheated oven for 50 minutes to 1 hour until the chicken is cooked all the way through and the skins are golden. The internal temperature of cooked chicken is 74C/165F. Sprinkle with chopped parsley before serving.
Nutrition
Calories: 426kcal | Carbohydrates: 20g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 827mg | Potassium: 447mg | Fiber: 3g | Sugar: 12g | Vitamin A: 404IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg