Chicken Marbella
The famous Chicken Marbella from the Silver Palate Cookbook. This recipe has been bringing down the house for years and I have made serious adaptations to it, fine-tuning it to suit our taste and make it a little more practical. I like to serve this with cous-cous and a big green salad.
Total time
75 min
Servings
1
Calories
660.4
Category
Dinner & Mains
Discover the timeless elegance of Chicken Marbella, a savory-sweet masterpiece that blends Mediterranean flavors with effortless preparation. This crowd-pleasing dish, marinated overnight in a symphony of garlic, oregano, vinegar, olives, capers, and a touch of brown sugar, delivers tender, juicy chicken with every bite. Perfect for festive gatherings or cozy family dinners, it's a recipe that promises both convenience and gourmet flair.
Ingredients
Makes 1 serving
- 2 chicken thigh pieces
- 1/2 garlic
- 1 1/2 dried oregano
- 1/3 coarse salt
- 1/3 fresh ground black pepper
- 12 red wine vinegar
- 6 olive oil
- 1/2 green olives
- 1/3 capers
- 3 bay leaves
- 1/2 brown sugar
- 3/4 white wine
- 1/2 chili powder
- 1/3 Italian parsley
- fresh coriander
Method
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots (if using), olives, capers and juice, bay leaves, brown sugar and white wine.
Cover and let marinate, refrigerated, overnight.
Preheat oven to 350°F.
Arrange chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly.
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
Note: To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Cook's notes
- For best results, marinate the chicken overnight to allow the flavors to deeply penetrate the meat.
- Baste the chicken frequently during baking to keep it moist and enhance the caramelized glaze.
- If serving cold, let the chicken cool completely in the cooking juices before refrigerating; bring to room temperature before serving for optimal texture.
- Substitute prunes or apricots with dried figs or dates for a unique twist on the classic sweetness.
Frequently asked
What is Chicken Marbella?
Chicken Marbella is a classic dish from the Silver Palate Cookbook, known for its bold blend of sweet and savory flavors. It features chicken marinated in garlic, oregano, vinegar, olive oil, prunes, olives, capers, and brown sugar, then baked to perfection.
Can I use chicken breasts instead of thighs?
Yes, but adjust cooking time as breasts cook faster. Boneless, skinless breasts may require 25-35 minutes, while bone-in breasts need 40-50 minutes. Use a meat thermometer to ensure internal temperature reaches 165°F.
Is this recipe kid-friendly?
Absolutely! The sweet and tangy sauce appeals to young palates, and the tender chicken is easy to eat. Reduce chili powder if you prefer a milder flavor.
Can I make Chicken Marbella ahead of time?
Yes, it's excellent for meal prep. Prepare and marinate the chicken up to 24 hours in advance, then bake when ready. Leftovers taste even better the next day.
What should I serve with Chicken Marbella?
Pair it with crusty bread, couscous, or rice to soak up the flavorful pan juices. A simple green salad or roasted vegetables also complement the dish beautifully.
