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Chicken Marbella
Here's Annabel's version of a dish that came to fame in the 1980s in a cookbook published by the owners of New York food store The Silver Palate. We've reduced their original cup of sugar to a little honey and made a few other tweaks, but it retains its delicious sweet, salty and tangy flavour. Marinate it overnight for the perfect make-ahead meal and serve with couscous, orzo or rice and salad.
Prep Time
15 mins
plus marinating
Cook Time
1 hour
Serves
8
Special Occasions
Mediterranean
Dairy Free
Gluten Free
Nut Free
Dinner
$$
Ingredients
8 chicken leg quarters
6 cloves garlic, crushed
2 whole bay leaves
1/2 lemon, zest of, cut into thin strips with vegetable peeler
1 1/2 cups white wine
1 cup pitted prunes
1/2 cup green olives
3 tbsp red wine vinegar, plus extra 2 tbsp
3 tbsp capers
2 tbsp caper brine
1 tbsp fresh oregano
1 1/2 tsp salt
freshly ground black pepper, to taste
1 tbsp honey
Method
STEP 1
Use a potato peeler to remove thin strips of zest from half of the lemon.
Mix chicken with all ingredients except honey and second measure of vinegar in a large non-reactive bowl or clean plastic bag.
Cover or seal, then chill for at least 12 hours or up to 24 hours.
STEP 2
Preheat oven to 180°C/350°F fanbake. Transfer chicken and marinade to a roasting dish, arranging skin-side up in a single layer.
Drizzle with combined honey and extra vinegar and bake until chicken is cooked through and golden (about 50 minutes), basting after 30 minutes.
NOTE
You can use eight chicken leg quarters for this recipe, or two whole chickens, quartered.
