Chicken Marbella

A platter with roasted chicken, olives, and prunes.

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A Spanish-Moroccan inspired chicken dish, bursting with Mediterranean flavor. The unique blend of ingredients gives this a sweet-salty-and-sour flavor that is absolutely incredible! For best results, allow time to marinate the chicken overnight.

Prep Time15

Cook Time1

Marinating Time3

Total Time4 15

Course: Main Course

Cuisine: Fusion

Servings: servings

Calories: 799kcal

Author: Michelle Miller

Ingredients

6 cloves garlic smashed and finely chopped, or crushed
8 pieces chicken (4 thighs + 4 drumsticks, or preferred combination)
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons oregano
2 bay leaves
12 prunes
1 cup Spanish olives
2 tablespoons capers with juice
2 tablespoons coconut sugar (original recipe calls for 1/4 cup brown sugar)
1/2 cup white wine dry
1/4 cup fresh parsley chopped, to garnish

Instructions

In a baking dish, add the crushed garlic, olive oil, red wine vinegar, Kosher salt, black pepper, oregano, bay leaves, capers, prunes, and olives. Mix together well.
Add the chicken pieces into the dish, turning them to fully coat them in the marinade. Cover the dish and refrigerate to marinade at least 3 hours, but for best results overnight.
Preheat the oven to 350º F.
Sprinkle the chicken with the coconut sugar, and pour the white wine into the dish.
Bake the chicken for 1 hour, or until chicken if fully cooked.
Pour off the white wine sauce to serve alongside the chicken.

Video

Notes

Make it Less Sweet: If this dish is too sweet for you, reduce the sugar by half and leave out the prunes (or use half the prunes).

Make it Low Carb: Use 1/4 cup monk fruit sweetener in place of the coconut sugar.

Nutrition