Chicken Marbella with dates, capers & green olives recipe
A classic and succulent chicken Marbella recipe with dates (prunes), capers and green olives.
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Ingredients
- 4 chicken legs drumstick and thigh attached (Maryland cut), skin on ( up to 1kg )
- 3 Tbsp chopped fresh oregano
- 4 bay leaves
- 3 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 6 prunes or dates pitted and cut into quarters lengthways
- 2 Tbs capers
- 2 Tbsp caper brine
- 100 gms pitted green olives about ¾ cup
- 1/2 cup dry white wine
- 2 Tbsp brown sugar
- A few caperberries as garnish optional & fresh oregano leaves
Instructions
- Slash the chicken pieces in 3 places to the bone and place them in a large Ziploc bag with all the other ingredients except the olives, the wine, and sugar. Season with a little salt and pepper.
- Massage the bag to ensure all the ingredients are mixed and the chicken is well coated. Place in the fridge overnight.
- Take the chicken out of the fridge about an hour before you cook it to bring it to room temperature. Preheat the oven to 180C / 350F.
- Arrange the chicken pieces snugly in an appropriately sized ovenproof dish with sides. Place the olives in and around the chicken pieces. Mix the brown sugar and white wine and mix to dissolve it as much as possible. Pour this over the chicken. Roast for 1 hour and 15 minutes until golden brown and cooked through. If necessary, loosely cover with a piece of foil to prevent over-browning.
- Remove from the oven and arrange on a serving platter. Scatter over a few oregano leaves or caperberries as garnish (optional).
Notes
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions with the pan juices for up to 3 months. Defrost overnight in the fridge and reheat gently in the oven.
- Reheating: Add a splash of stock or water to prevent drying out.