Cooking Therapy

The Chicken Marbella has to be one of the most enigmatic dishes I have both cooked and consumed. It is briny, sweet, salty. The chicken is seasoned perfectly with just a hint of spice to enhance the salty/sweet combination of the dish. For my take on the recipe, I used dried apricots instead of prunes to pair better with the heat from the chili flakes. The chicken is both moist and flavorful and can be paired with roasted potatoes or rice. Try yours today!

Chicken Marbella

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Prep Time 35 minutes mins

Cook Time 1 hour hr 30 minutes mins

Wait 1 hour hr

Total Time 3 hours hrs 5 minutes mins

Servings: 4 servings

Course: Dinner

Ingredients Method

Ingredients

  

• 4 bone in chicken leg/thighs with the skin on
• ¼ cup oregano leaves
• ½ cup dried apricots diced
• ½ cup pitted olives diced
• 2 tablespoons red wine vinegar
• 3 tablespoons balsamic vinegar
• ¼ cup molasses
• 3 tablespoons olive oil
• 4 tablespoons Aleppo or Halaby ground pepper or substitute crushed red pepper flakes
• 3 tablespoons capers and 1 teaspoon of their brine
• Salt
• Fresh ground black pepper
• 6 cloves garlic crushed

Method

 

1. Add the oregano, Aleppo/Halaby pepper, salt and black pepper in a large bowl and stir. Then add the olives, garlic, apricots, capers and brine
2. Add the chicken and the rest of the ingredients except for the molasses and olive oil and mix with hands until chicken is coated in the marinate
3. Let sit aside for 1 hour to overnight
4. When ready to bake, preheat the oven to 375 degrees
5. Mix the molasses with the balsamic and pour over the chicken. Transfer the chicken with the marinade to a baking tray
6. Add the chicken in the bottom rack of the oven and bake for 1 hour or until chicken is golden brown and cooked through. Baste as necessary
7. Serve together with marinade