This recipe is modified from Yotam Ottolenghi’s Simple, and inspired by a similar recipe in the classic cookbook, The Silver Palate. Although The Silver Palate was always kicking around my mother’s kitchen when I was a child, the first time I remember having Chicken Marbella, was at a friend’s house in my 30’s. It blew me away! Of course, Ottolenghi somehow steps it up a notch, and in such a simple way!
- 1 whole chicken, cut up into pieces
- 5 garlic cloves, minced
- 3/4 C fresh oregano leaves, plus extra to serve
- 3 tablespoon red wine vinegar
- 3 tablespoon olive oil
- 1 C pitted green olives
- 6 teaspoon capers
- 120g Medjool dates (~6-8), pitted and quartered lengthwise
- 2 bay leaves
- salt and pepper
- 1/2 C dry white wine
- 1 tablespoon date molasses (or standard molasses)
- Piece the chicken (following your How to Piece a Chicken Guide this videoor , for example.
- Place then chicken in a large nonreactive bowl and add the garlic, oregano, vinegar, olive oil, capers, dates, bay leaves, along with 1 teaspoon salt and some pepper.
- Gently mix everything together, cover the bowl, and leave in the fridge to marinate for 1-2 days, stirring a few times.
- Preheat the oven to 400°F
- Spread out the chicken parts on a medium high-sided baking pan, along with all the marinade. Whisk together the wine and molasses and pour over the meat.
- Place in the oven and cook for 50 minutes, basting 2-3 times, until the meat is golden brown on top and cooked through.
- Remove from oven, transfer everything (every last drop!) to a platter, sprinkle with more oregano and serve.