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Chicken Marbella
By : Method
- In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes olives, capers with caper juice and bay leaves.
- Add the chicken pieces and coat completely with the marinade.
- Cover and let be marinated, refrigerated for several hours or overnight.
- Preheat oven to 350�F.
- Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.
- Sprinkle chicken pieces with brown sugar and pour white wine around them.
- Bake for 50 minutes to 1 hour, basting frequently with the pan juices.
- Take a fork and prick the chicken meat to check if the chicken is cooked properly. When it is pricked it should yield clear yellow juice and not pink.
- With a slotted spoon, transfer the chicken pieces, prunes, olives, and capers to a serving platter.
- Add some of the pan juices and sprinkle generously with parsley or cilantro.
- Serve remaining juice in a gravy boat.
Ingredients:
2 - chickens, 2 1/2 lbs each, quartered
1/2 head - garlic, peeled and finely pur�ed
2 tbsp - dried oregano
1/4 cup - red wine vinegar
1/4 cup - olive oil
1/2 cup - pitted prunes
1/4 cup - pitted spanish green olives
1/4 cup - capers with a bit of juice
3 - bay leaves
1/2 cup - brown sugar
1/2 cup - white wine
2 tbsp - fresh italian parsley or cilantro, finely chopped
coarse salt and freshly ground pepper to taste
2 - chickens, 2 1/2 lbs each, quartered
1/2 head - garlic, peeled and finely pur�ed
2 tbsp - dried oregano
1/4 cup - red wine vinegar
1/4 cup - olive oil
1/2 cup - pitted prunes
1/4 cup - pitted spanish green olives
1/4 cup - capers with a bit of juice
3 - bay leaves
1/2 cup - brown sugar
1/2 cup - white wine
2 tbsp - fresh italian parsley or cilantro, finely chopped
coarse salt and freshly ground pepper to taste
RECIPES BY ADIL SIDDIQI
