Description
This Chicken Marbella recipe, inspired by Yotam Ottolenghi, offers a vibrant Mediterranean blend of savory chicken thighs and drumsticks with sweet Medjool dates, briny green olives, capers, garlic, and fresh herbs. It’s an elegant yet approachable main dish that is perfect for entertaining or preparing ahead for a family dinner.
Ingredients
Chicken and Marinade
- 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
For Baking
- ½ cup dry white wine
- 2 tbsp brown sugar
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the marinade: In a large bowl, combine olive oil, red wine vinegar, smashed garlic cloves, pitted and halved Medjool dates, green olives, capers with their brine, fresh chopped herbs (oregano or thyme), bay leaves, dried oregano, salt, and black pepper. Mix thoroughly to create a flavorful marinade base.
- Marinate the chicken: Add the chicken thighs and drumsticks to the marinade bowl. Toss well to coat all the chicken pieces evenly with the mixture. Cover the bowl and let it marinate in the refrigerator for at least 4 hours; overnight marination is best to maximize flavor infusion.
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat to ensure even cooking.
- Arrange chicken for baking: Place the marinated chicken skin-side up in a large roasting pan. Evenly scatter the medley of dates, olives, and marinade around the chicken pieces to enhance flavor while roasting.
- Add wine and sugar: Pour the dry white wine evenly around the chicken in the pan—be careful not to pour over the chicken skin to maintain crispness. Sprinkle the brown sugar evenly over the top of the chicken and ingredients.
- Bake the chicken: Place the pan uncovered in the preheated oven and bake for 50 to 60 minutes. Halfway through cooking, baste the chicken once with the pan juices to keep it moist and enhance the glaze.
- Check for doneness: The chicken is done when it is deeply golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer for accurate results.
- Garnish and serve: Remove the chicken from the oven, garnish with freshly chopped parsley, and serve immediately by spooning the flavorful pan juices over the chicken. This dish pairs wonderfully with couscous, roasted potatoes, or crusty bread.
Notes
- Medjool dates add a richer, caramel-like sweetness compared to regular dates, enhancing the flavor complexity.
- Do not skimp on adding olives as they provide a crucial briny balance to the sweetness of the dates.
- Chicken Marbella tastes even better the next day as the flavors continue to meld.
- Ideal side dishes include couscous, roasted potatoes, or crusty artisan bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean, Middle Eastern–Inspired
