Name: Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 5 h 15 min
Cuisine: Mediterranean
Ingredients: 3 lb bone-in, skin-on chicken thighs and drumsticks; ⅓ cup olive oil; ⅓ cup red wine vinegar; 6 cloves garlic, smashed; 1 cup Medjool dates, pitted and halved; 1 cup green olives (Castelvetrano or Manzanilla), pitted; 3 tbsp capers, with 2 tbsp brine; 2 tbsp fresh oregano or thyme, chopped; 2 bay leaves; 1 tsp dried oregano; 1 tsp salt; ½ tsp black pepper; ½ cup dry white wine; 2 tbsp brown sugar; Fresh parsley, chopped (for garnish)

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If you have a craving for a dish that feels both luxurious and comforting, the Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe is your golden ticket. This recipe masterfully combines the deep, savory flavors of roasted chicken with the luscious sweetness of Medjool dates and the salty tang of olives and capers. It’s a brilliant example of how simple ingredients, when paired thoughtfully, create an unforgettable meal that’s perfect for intimate dinners or festive gatherings. The mix of herbs, garlic, and a splash of wine brings the Mediterranean right to your table in a way that feels both fresh and familiar.

Ingredients You’ll Need

The image shows a flat lay of raw chicken thighs on a white plate in the center, with a pale pink color and smooth texture. Surrounding the chicken are several small white bowls containing different ingredients: green olives and small capers on the top left, light brown ground spice powder on the top right, white coarse salt mixed with black pepper on the right, finely chopped green herbs below the salt, and finely chopped garlic on the bottom left. There are also small piles of dried herbs and two brown bay leaves placed directly on the white marbled surface. At the bottom left, a white plate holds dark, wrinkled dried fruit or vegetable pieces, next to a small clear glass bowl with golden yellow oil and a small glass jar with dark liquid to the right of the oil. A rustic white ceramic container is also on the bottom right. The whole setup is on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might look straightforward, but they each play an important role in building layers of flavor, creating texture, and adding vibrant color to your Chicken Marbella. From the rich, sticky sweetness of medjool dates to the bright zing of red wine vinegar, every component works in harmony to elevate this dish.

3 lb bone-in, skin-on chicken thighs and drumsticks: The perfect cuts for juicy, flavorful meat with crispy skin.
⅓ cup olive oil: Provides a luscious base and helps lock in moisture during roasting.
⅓ cup red wine vinegar: Adds a tangy brightness that balances the sweet and salty elements.
6 cloves garlic, smashed: Imparts a mellow, aromatic punch throughout the dish.
1 cup Medjool dates, pitted and halved: These give a rich caramel-like sweetness that complements the savory chicken.
1 cup green olives (Castelvetrano or Manzanilla), pitted: Bring a buttery, briny contrast that’s absolutely essential.
3 tbsp capers, with 2 tbsp brine: Their sharp, salty flavor enhances complexity and depth.
2 tbsp fresh oregano or thyme, chopped: Fresh herbs offer an earthy, herbal lift.
2 bay leaves: Infuse subtle aromatic nuances while baking.
1 tsp dried oregano: Adds a slightly different herbal character that works beautifully here.
1 tsp salt: Essential for seasoning and balancing all the flavors.
½ tsp black pepper: Adds gentle heat and layers of warmth.
½ cup dry white wine: Introduces acidity and helps create a delicious pan sauce.
2 tbsp brown sugar: Creates a delicate caramelized crust on the chicken.
Fresh parsley, chopped (for garnish): A final fresh burst of color and flavor.

How to Make Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe

Step 1: Marinate the Chicken

Start by combining olive oil, red wine vinegar, smashed garlic, halved Medjool dates, pitted olives, capers with their brine, fresh herbs, bay leaves, dried oregano, salt, and pepper in a large bowl. Toss your chicken pieces into this fragrant marinade, making sure every piece is generously coated. Cover the bowl and refrigerate for at least four hours, but if you have the time, let it rest overnight. This allows the flavors to fully penetrate the chicken, making each bite deeply vibrant.

Step 2: Prepare to Roast

When you’re ready to cook, preheat your oven to 375°F (190°C). Arrange the marinated chicken skin-side up in a spacious roasting pan. Scatter the dates, olives, and all that delicious leftover marinade around and between the meat. Pour the dry white wine gently around the chicken—this way it’ll deglaze the pan and add moisture without washing away the marinade’s coverage on the bird. Finally, sprinkle the brown sugar evenly across the top to encourage caramelization.

Step 3: Roast to Perfection

Bake the chicken uncovered for 50 to 60 minutes, checking once during cooking to baste the chicken with the pan juices for extra succulence. You want the skin to turn a deep, golden brown with slightly crisp edges, while the internal temperature reaches a safe 165°F (74°C). The medjool dates and olives little by little will soften and mingle with the pan sauce, creating a rich and complex flavor base.

Step 4: Garnish and Serve Hot

Once out of the oven, sprinkle your freshly chopped parsley over the chicken for a burst of fresh, herbal brightness. Serve immediately, making sure each plate benefits from those luscious pan juices that make this Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe truly irresistible.

How to Serve Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe

Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe - Recipe Image

Garnishes

Fresh parsley is the classic choice for garnishing this dish, offering a burst of color and a mild herbaceous note that balances the richness. For added texture and visual appeal, you can sprinkle lightly toasted pine nuts or slivered almonds. A drizzle of good quality extra virgin olive oil right before serving also adds a glossy finish and an extra layer of flavor.

Side Dishes

This Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe pairs beautifully with simple but hearty sides. Think fluffy couscous that soaks up the pan juices, fragrant roasted potatoes with rosemary, or even a crisp green salad dressed with lemon vinaigrette to contrast the richness. Crusty artisan bread is also a fantastic option, perfect for sopping up every last bit of sauce.

Creative Ways to Present

For dinner parties or special occasions, serve this chicken on a large, colorful platter surrounded by extra olives, whole medjool dates, and fresh herb sprigs. It makes an eye-catching centerpiece and invites your guests to dive in family-style, fostering a warm, communal dining experience. Another fun idea is to layer some torn pita bread underneath the chicken to turn the dish into a vibrant Mediterranean feast.

Make Ahead and Storage

Storing Leftovers

Leftover Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to preserve the flavors and moisture. The dish tends to taste even better the next day as the flavors have more time to meld.

Freezing

You can freeze this dish for up to two months. Separate the chicken from the sauce and store both in airtight, freezer-safe containers for the best texture upon reheating. Thaw overnight in the refrigerator before warming gently to avoid drying out the chicken.

Reheating

To reheat, place the chicken and sauce in a baking dish, cover with foil to retain moisture, and warm in a 325°F (160°C) oven until heated through. Alternatively, you can reheat portions in a microwave, but be careful not to overcook to keep the chicken juicy and tender.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

While chicken breasts are leaner, they tend to dry out faster. Thighs and drumsticks have more fat and connective tissue, which keeps the meat moist and flavorful in this recipe. If using breasts, reduce cooking time and monitor closely.

Are Medjool dates necessary or can I substitute another type of date?

Medjool dates are preferred for their large size and rich, caramel-like taste. You can substitute other soft dates, but the sweetness and texture may be less pronounced, which will slightly alter the final flavor profile.

Can I make this recipe vegetarian?

This particular Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe is built around chicken, but you can experiment with roasted cauliflower or eggplant for a vegetarian twist, using the same marinade and cooking method.

What wine is best to serve with this dish?

A crisp, dry white wine such as Sauvignon Blanc or Verdejo complements the sweet-salty notes beautifully. For red lovers, a light Grenache or Pinot Noir with minimal tannins works well too.

Is this dish gluten-free and dairy-free?

Yes! This recipe is naturally gluten-free and dairy-free, making it an excellent choice for guests with dietary restrictions or anyone looking for a wholesome, flavor-packed Mediterranean meal.

Final Thoughts

Giving this Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe a try means inviting a symphony of Mediterranean flavors into your kitchen. It’s a humble yet stunning dish that delivers complexity without fuss, and that bright interplay of sweet and salty will have you reaching for seconds. Whether you’re serving it for a casual family meal or a celebratory dinner with friends, it promises to be a memorable centerpiece worth repeating often.

Ottolenghi-Inspired Chicken Marbella with Medjool Dates and Olives Recipe

Ingredients You’ll Need