A delicious, exotic crowd pleaser that is easy to make. This Chicken Marbella recipe is also Paleo, Primal and GAPS friendly. And did we mention easy?
My mom first introduced me to this chicken recipe from the Silver Palate cookbook. The story goes that the cookbook authors, two talented ladies, had a little deli store in New York that took off due to dishes like this Chicken Marbella recipe.
And no surprise. It’s delicious and exotic and healthy and easy! Basically, it’s everything you want a nice meal to be.
I love making this dish for company, because it stays hot while you coordinate your side dishes. It’s also easy, but definitely impressive. And—another bonus—it’s also a great dish for new moms (and nice change up from lasagna!).
Because I make it so often, I’ve tweaked the recipe a bit to my liking and hope you enjoy it too!
Chicken Marbella Ingredients
- About 5 pounds of chicken (I use chicken thighs with skin and bones in for the best flavor. You can also use a whole cut up chicken. I wouldn’t recommend boneless or skinless, as you won’t get as much flavor and the chicken may dry out during cooking.)
- 1 cup large organic Spanish green olives, preferably stuffed with garlic or almonds (like these)
- 1/2 cup organic black Kalamata olives (like these)
- 1/2 heaping cup organic prunes
- 1/3 c. white wine (I use 2 buck chuck from Trader Joe’s)
- 1/3 c. organic olive oil (I like this brand)
- 1/3 c. organic red wine vinegar (I like this brand)
- 1/3 c. organic capers and 2 TB of their juice (I use these)
- 1/2 bulb garlic, minced
- 1/3 cup organic almonds
- 1/4 c. coconut sugar (where to buy)
- 2 TB organic oregano
- 3 bay leaves
- Pepper to taste
- Hearty brown rice blend (optional)
Chicken Marbella Directions
- Put your chicken in a large roasting pan. Add your olive oil, vinegar, spices, garlic, capers, prunes, almonds, and olives. Ideally, we want to let the whole thing marinate for 8 hours or overnight.
- After the dish has marinated, pre-heat your oven to 350 degrees. To your chicken dish, add your wine and sprinkle the top with coconut sugar.
- Place in the oven and cook for about 45 minutes to an hour, depending on your oven. Meanwhile, boil water or broth to make a hearty brown rice blend (optional).
- Once your chicken has a nice browning on top and the juices run clear, your dish is ready. You can sprinkle with fresh flat leaf parsley if you like.
- Serve with brown rice and a nice salad.
What are your favorite meals? Share with me in the comments below.