The Ultimate 'Chicken Marbella' | Ottolenghi Simple Cookbook Recipe

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 a big mixing bowl and a deep tray for the chicken.

Slice dates in half to enhance flavor absorption.

Add sea salt and black pepper for seasoning.

Use red wine vinegar if available; otherwise, use white wine vinegar.

Peel and crush 5 garlic cloves, adding them to the bowl.

Add pitted olives and 60 grams of capers with a bit of their juice to the bowl.

Add bay leaves and a pinch of salt to the mixture.

Mix in the sliced dates, olive oil, and vinegar into the bowl with the other ingredients.

Place the chicken in the bowl and push the meat to the bottom, allowing the marinade to sit on top.

Cover the bowl with cling film, ensuring an inner seal to prevent air from getting inside.

Marinate the chicken in the fridge for 1-2 days.

After marinating, lay the chicken neatly in a deep tray, making sure to include all the marinade ingredients.

Pour 25 ml of white wine and 1 tablespoon of molasses over the chicken.

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

Cover the tray with greaseproof paper, ensuring it encompasses the chicken.

Bake in the oven for 50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens