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Modern Chicken Marbella

This was the party dish par excellence in the 70’s. It came to fame after popping up in the The Silver Palate Cookbook and subsequently at the most fashionable dinner parties. Surprising because the chicken had to be marinated, the skin turned flabby under heavy sauce and by today's standards it was sticky sweet. Fact is - it was all the flavor bursting capers, olives and wine that propelled it up the popularity scale. So for a new generation, we’ve done a revamp starring the best of the original, but needing a fraction of the prep and resulting in a bolder seductive taste. Fortunately it is a make ahead two stepper. First you stir chicken with a bunch of ingredients, only one of which needs a smidgen of cutting, then you leave overnight. Come party time, add vibrant red peppers, turn into a dish and bake. Now that’s an easy party dish.
Serves: 6
Prep Time: 30 min
Cook Time: 45 min

Ingredients

6 skinless chicken breasts
or
12 skinless chicken thighs
1 tbsp anchovy paste
2 tbsp olive oil
2 tbsp balsamic vinegar
½ cup sherry
2 tbsp capers
1 tbsp caper juice
¼ cup garlic, coarsely chopped
1 tbsp oregano, dried
1 tbsp hot red chili pepper flakes
½ cup green olives, pitted
½ cup prunes, coarsely chopped, pitted
¼ cup sun-dried tomatoes in oil
4 bay leaves
2 red pepper(s), coarsely chopped
1 cup basil, fresh, chopped
or
1 cup italian parsley, fresh, chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Trim fat from chicken. If using breasts, slice in half or thirds. Place in a large resealable bag. Place bag in a big bowl. Place anchovy paste in another bowl. Add oil and vinegar and use a wooden spoon to mash paste until evenly blended. Stir in sherry, capers and juice, garlic, oregano and chili flakes. Add olives and prunes. Coarsely chop tomatoes and add along with oil from tomatoes. Break bay leaves in half and add.

  2. Pour over chicken in the bag. Massage bag until chicken is evenly coated. Seal bag and refrigerate at least 2 hours, preferably overnight.

  3. To bake, preheat oven to 350°F (175°C). Arrange chicken in a 9×13 inch (3 L) baking dish. Stir peppers into the marinating mixture, then pour over chicken. Lay a large piece of foil overtop but do not seal to the dish. Bake, uncovered, until chicken feels springy from 45 to 55 minutes or until internal temperature reaches 165°F (74°C). During this time baste juices and olive mixture from the pan overtop the chicken every 15 minutes. Remove and discard bay leaves. Sprinkle with the basil. Excellent over rice or broad pasta.

Nutrition Info

Per 385 g serving Amount
Calories450
Protein63 g
Fat12 g
Saturated Fat2 g
Carbohydrate18 g
Fibre2 g
Sugar3 g
Cholesterol155 mg
Sodium520 mg
Per 385 g serving % Daily Value
Potassium33
Calcium6
Iron15
Vitamin A15
Vitamin C150
Vitamin B6100
Vitamin B1251
Folate9
Zinc29

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