Name: Summer Chicken Marbella Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 8 h 50 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1½ lbs chicken thighs; 1½ lbs chicken drumsticks; 2 tsp kosher salt; 1 head garlic; 3 tbsp dried oregano; 3 red plums; ¾ cup dried apricot; ⅓ cup red wine vinegar; ⅓ cup olive oil; 1 cup green olives; ½ cup capers in brine; 3 dried bay leaves; ⅔ cup light brown sugar; ⅓ cup dry rosé wine; 6 cups couscous; ⅓ cup fresh basil

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.

Preparation: 10 minutes

Cooking: 40 minutes

Marinate Time: 8 hours

Total: 8 hours 50 minutes

Serves:

Ingredients

1½lbschicken thighs,bone-in skin-on
1½lbschicken drumsticks,bone-in skin-on
2tspkosher salt
1headgarlic,peeled and pureed or grated
3tbspdried oregano,divided
3red plums,pitted and quartered
¾cupdried apricot
⅓cupred wine vinegar
⅓cupolive oil
1cupgreen olives,such as Castelvetrano
½cupcapers in brine
3dried bay leaves
⅔cuplight brown sugar
⅓cupdry rosé wine
6cupscouscous,cooked for serving
⅓cupfresh basil,thinly sliced

Instructions

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.
Enjoy!