How To Make Summer Chicken Marbella
To add some twist to a classic dish, this chicken marbella recipe is rife with the flavors of summer- plums, olives, garlic, capers, and apricots.
Season the chicken thighs and drumsticks all over with the salt. Using hands, rub the pureed garlic and 1 tablespoon of oregano all over the chicken to coat evenly.
In a 9×13-inch glass baking dish, mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, remaining 2 tablespoons of oregano, and bay leaves.
Add the chicken to the baking dish and turn to coat, then turn so the skin side is facing up. Cover the pan with plastic wrap and marinate the chicken in the refrigerator overnight.
Preheat the oven to 375 degrees F.
While the oven preheats, remove the chicken from the refrigerator and let come to room temperature.
Using a paper towel, pat the chicken skin to remove any excess moisture.
Sprinkle the chicken skin with the brown sugar. Pour the rosé around the chicken, but avoid pouring directly onto the skin.
Bake the chicken for 35 to 40 minutes, until a thermometer inserted into a chicken thigh, near the bone, reads 160 degrees F and the skin is golden brown.
Remove from the oven and let rest for 10 minutes. During this time, the residual heat from cooking will bring the internal temperature of the chicken to 165 degrees F.
Serve the chicken and sauce over couscous and garnish with the basil.
- Calories: 1367.82kcal
- Fat: 45.85g
- Saturated Fat: 10.26g
- Trans Fat: 0.15g
- Monounsaturated Fat: 23.34g
- Polyunsaturated Fat: 8.23g
- Carbohydrates: 169.87g
- Fiber: 12.24g
- Sugar: 28.02g
- Protein: 63.33g
- Cholesterol: 215.46mg
- Sodium: 1270.72mg
- Calcium: 144.08mg
- Potassium: 1105.34mg
- Iron: 5.37mg
- Vitamin A: 87.34µg
- Vitamin C: 6.87mg
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