Chicken Marbella Recipe - Camp Cast Iron Dutch Oven

prunes

🥗Healthier: dried apricots

💰Cheaper: raisins

Dried apricots add a similar sweetness and texture.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives offer a milder flavor and are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a cost-effective sweetener.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is an economical alternative.

Prepare chicken thighs by trimming excess fat and skin, leaving most of the skin on.

Roughly chop prunes and set aside.

Line a container with a gallon size zipper bag to hold the marinade and chicken.

Add chopped prunes to the zipper bag.

Open capers and add liquid and capers to the bag with prunes.

Drain olives and add them to the bag.

Add 2 tablespoons of oregano and 1 teaspoon of salt to the bag.

Pour 12 oz of dark stout beer into the bag.

Press 6 cloves of garlic and add to the marinade in the bag.

Blend all ingredients in the zipper bag well.

Lay the zipper bag on its side with a lip to prevent spillage and add chicken thighs, skin side up, into the marinade.

Remove as much air as possible from the bag and seal it.

Return the bag to the container and refrigerate for 1 to 3 days for marinating.

If using brown sugar, measure out 6 teaspoons (2 tablespoons) for 6 chicken thighs, but do not add it to the marinade.

Prepare for cooking by setting up a fire with matchlight briquettes and hardwood briquettes.

Use two 12-inch cast iron Dutch ovens: one deep for baking potatoes and one shallow for chicken.

Start cooking potatoes first as they take longer, aiming for 425°F.

Use trivets to keep potatoes elevated in the Dutch oven for air flow.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens