I first tried this delicious dish at a dinner party a few years ago, and it was absolutely mouth-watering (hence the name of this recipe). I had asked for the recipe, eager to duplicate it, but ended up tucking it away in a kitchen cupboard – out of sight, and out of mind.
The other day I came across the recipe card, and while the memory of the dish had my taste buds screaming for an encore, I was intimidated by the long list of ingredients. I assumed it would be tricky to make, and didn’t feel up to dragging my feet down the aisles at the grocery store to pick up the ingredients that I didn’t have at home.
Thanks to Save-on-Foods Online, I was able to order the exact items I needed (including the correct quantities of each specialty item thanks to bulk food options). The food was delivered right to my door. Easy peasy.
Mouth-Watering Chicken Marbella
*Note: for best results, marinate the chicken in the fridge overnight.
Ingredients:
- 5 lbs chicken thighs (boneless, skinless)
- 1 head garlic
- 2 tbsp dried oregano
- coarse salt
- freshly-ground pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 cup dried, pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/4 cup capers (1 tbsp juice)
- 4 bay leaves
- 1/2 cup brown sugar
- 1/2 cup white wine
- 1/4 cup cilantro, chopped
Directions:
- In a large bowl, combine chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, juice, bay leaves. Cover & marinate, and refrigerate overnight.
- Preheat oven to 350F.
- Arrange chicken in casserole dish. Spoon marinade over top evenly. Sprinkle chicken with brown sugar and pour white wine around it.
- Bake for 50-60 minutes. basting frequently with pan juices.
- Chicken is done when thigh pieces, pricked with fork at thickest, yields yellow (not pink) juice.
- With a slotted spoon, transfer chicken and mixture to serving platter. Moisten with a few spoonfuls of pan juices, and sprinkle generously with cilantro.
- Serve with rice or pasta.
Bee’s Take:
- This was a great mid-week meal. I prepped the marinade and had it all ready in the fridge, so on the day the meal was served, all I had to do was make the rice (set rice cooker and wait), and cook the dish. My kids loved it (minus the olives, which I was more than happy to eat on my own).
- It keeps well in the fridge, so make a little extra and serve it again for leftovers night, or pack it up for a delicious lunch on the go!
Pay it forward and add this meal to your regular recipe rotation. Your family will love it.
Don’t forget to make your life a little easier by ordering online – the perfect solution for school nights, last-minute dinner parties, or just those nights when you don’t feel like going out but have empty cupboards. I use Save-On-Foods online ordering to simplify my life during overwhelming school weeks, and you should too.
Disclaimer: I’ve partnered with Save-On-Foods to help spread the word about their fantastic online ordering options. While this is a sponsored post, the thoughts and ideas are honest and completely my own.
