This text is part of the special book Plaisirs
Very simple: mix, marinate and put in the oven! There are plenty of dried spices, but nothing too much, not even the five cloves of garlic! The prunes bring the tangy note to this chicken which becomes tender and tasty. When there are any left, that’s really good news. No one complains about eating Chicken Marbella two days in a row!
Servings: 6
Preparation: 20 minutes
Marinade time: 2 to 6 hours
Cooking: 1 hour
Ingredients
12 boneless, skinless chicken thighs
¼ cup (60ml) olive oil
¼ cup (60 ml) maple syrup
¼ cup (60 ml) red wine vinegar
1 cup (250 mL) pitted prunes
½ cup (125 mL) marinated green olives
¼ cup (60 mL) capers
5 minced garlic cloves
2 tbsp. 1/2 tsp (10 ml) Herbes de Provence
1 C. (15 mL) dried oregano
8 bay leaves
¼ tsp. 1/2 tsp (1.25 mL) hot pepper flakes
1 C. 1/2 tsp (5 mL) salt
⅔ cup (150 ml) white wine
Pepper, to taste
1 cup (250 mL) coarsely chopped fresh parsley, to garnish
Preparation
1. In a large bowl, combine all the ingredients. Leave to marinate in the refrigerator for at least two hours.
2. Preheat the oven to 350°F and place the rack in the middle.
3. Place the chicken and the marinade in a baking dish and cook for 45 minutes.
4. Increase oven temperature to 500°F and bake for another 15 minutes.
5. Sprinkle with fresh parsley and serve with rice or pasta.
This special content was produced by the Special Publications team of the Duty, pertaining to marketing. The drafting of Duty did not take part.