Lightened-Up Chicken Marbella
I love finding new ways to cook chicken thighs, and this Mediterranean style dinner is sure to become a regular on your recipe rotation! The combination of the sweet prunes and the salty tang of the capers and olives makes Chicken Marbella a delicious dish that balances the taste of the contrasting flavors beautifully. Some other chicken thigh recipes that you might want to check out are Braised Chicken Thighs with Mushroom and Leeks, Baked Chicken Thighs, and Air Fryer Asian-Glazed Chicken Thighs. Hi there, I’m Heather K. Jones—I’m a dietitian, the nutrition expert for the Skinnytaste cookbooks, and the founder of the weight and wellness program Feel Better Eat Better. If you struggle with nighttime overeating or emotional food cravings, be sure to check out my powerful and potent tool called The 5-Minute Craving Cure. With this easy-to-use guide and audio, you’ll discover a 5-minute solution to STOP overeating before it starts. I also do FREE emotional eating group coaching sessions a few times a month inside my Love Yourself Healthy Facebook Group. Please join me if you could use some support or inspiration! Chicken Marbella is one of my favorite recipes from the classic Silver Palate Cookbook. Before making this dish, I had NO idea how much I liked prunes, ha! I also had no idea how perfectly prunes paired with olives and capers… it’s a sweet and salty combo that just works.
How To Make A Healthier Chicken Marbella
The original Chicken Marbella recipe is made with 1 cup of brown sugar (yikes), a whole head of garlic pureed (time consuming!), 1 cup of wine (that’s even more sugar)… plus, the chicken needs to marinate overnight. I decided to try and make this dish not only much lighter, but also much faster. First, I cut back the sugar to just 1 tablespoon. Instead of skin on chicken pieces, I used removed the skin from my chicken thigh pieces. I also swapped the entire pureed head of garlic for just 6 chopped cloves, and I used low-sodium chicken broth in place of the white wine. Also, instead of using a marinade for the chicken, I just cooked everything on the stove-top, creating a delicious pan-sauce with the pan juices at the end. Honestly, I like this lighter and faster version even better than the original!
Ingredients
Here’s what you’ll need (see full ingredients with measurements are at the bottom of this post in the recipe card):
Extra-Virgin Olive Oil: Adds a rich, fruity base to start the cooking process. Bone-in Chicken Thighs: The main protein, with the skin removed offering juicy, flavorful meat that becomes tender when cooked. Garlic Cloves: Thinly sliced to infuse the dish with an aromatic flavor. Pitted Prunes: Halved and added for a sweet contrast that balances savory flavors. Spanish Green Olives: Halved for a briny, tangy kick that complements the sweetness of the prunes. Capers plus Brine: Bring a burst of salty, pickled flavor, with the brine (the juice from the jar) adding an extra zing. Dried Bay Leaves: Impart a subtle, herbal essence that deepens the dish’s complexity. Dried Oregano: Adds a hint of earthy, minty flavor that’s classic in Mediterranean cooking. Brown Sugar: Dark brown or light brown sugar provides a touch of sweetness to round out the savory notes. Kosher Salt: For flavor. Freshly Ground Black Pepper: Adds a slight heat and aromatic depth. Low Sodium Chicken Broth: The liquid base that helps to cook the chicken while keeping it moist and adding flavor. Red Wine Vinegar: Introduces an acidic brightness, balancing the rich and sweet elements.
How To Make Chicken Marbella
Variations
Chicken: Use bone-in chicken breasts or drumsticks instead. If you don’t mind the extra calories, you can also use skin-on chicken. Fresh Herbs: Top with fresh Italian parsley
What To Serve with Chicken Marbella
I serve this dish over couscous with a big green salad and my husband always gets excited when Marbella is on the menu. This would also go great with crusty bread, rice or rice pilaf, roasted potatoes, or even cauliflower rice to keep it light. Let me know in the comments if you love this dish (and prunes!) as much as I do.
Storage
To refrigerate or freeze this chicken marbella recipe, place the chicken in airtight freezer-safe containers or zip-top freezer bags. If using a plastic storage bag, squeeze out as much air as possible to prevent freezer burn. Pour in some of the cooking sauce to keep the chicken moist. Refrigerate up to 4 days or freeze up to 3 months.
More Chicken Thigh Recipes
Air Fryer Chicken Thighs One Pot Chicken and Orzo Pollo Sabroso Arroz Con Pollo One Pot Balsamic Chicken Thighs
title: “Chicken Marbella” ShowToc: true date: “2024-10-25” author: “Thomas Wheller”
Chicken thighs make any meal delicious with so much flavor and tenderness! If you’re a fan of chicken thighs, too, try this Pollo Asado Recipe, this incredible Greek Lemon Chicken, and this Roasted Honey Garlic Butter Chicken.
What is Chicken Marbella?
This delicious Chicken Marbella recipe is a MUST make! It’s a Jewish-American dish invented on Manhattan’s Upper West Side in the late 1970s. It became popular in 1982 when it was included in “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. The combination of ingredients are subtly sweet with a briny flavor that’s mouth-watering delicious! The tasty marinade with garlic, prunes, capers, green olives and other flavorings make already tender baked chicken thighs even more AMAZING. They are golden crisp on the outside and incredibly tender and moist on the inside. No dry chicken here! This recipe uses bone-in chicken thighs because the bone makes them extra juicy while they bake in the oven. This has definitely become a new family favorite!
Ingredients Needed
This chicken Marbella recipe has quite a few ingredients but they are simple and come together quickly. It turns out so delicious, you will want to make this dish on repeat! You can find the measurements below in the recipe card.
Garlic: Fresh garlic enhances the flavor of this meal in a major way! Pitted Prunes: A signature ingredient in this recipe that adds natural sweetness and lovely texture. Capers, Spanish Green Olives & Caper Brine: Blended together to add a salty, tangy brininess that is out of this world. Olive Oil: The base of the marinade. We recommend using a good quality light olive oil. Red Wine Vinegar: Adds flavor to the marinade and also helps to tenderize the chicken. Bay Leaves: Provides warm, complex flavor to the dish. Be sure to remove and discard before plating the meal. Fresh Oregano: Offers a sharp, peppery taste. Salt & Pepper: To bring out all of the flavors! Chicken Thighs: Use chicken thighs with the bone and skin on for the juiciest and most tender chicken. Dry White Wine: Really brightens the dish, and the alcohol cooks off, so don’t worry about that.
How to Make Chicken Marbella
The marinade is easy to mix together, and then let the chicken marinate for at least an hour to soak in all of that delicious flavor. Then, everything bakes together until golden brown, reduce the sauce and serve everything plated together for a meal that’s sure to impress!
Chicken: Purchase chicken thighs that are all similar in size and shape. This will help the chicken cook more evenly, so that every piece is perfectly cooked. Substitute for Wine: If you don’t want to use wine in this recipe, you can replace it with chicken stock or white wine vinegar. Marinate: Be sure to marinate the chicken for at least 1 hour before cooking it, but overnight will give you the best results. It will intensify the flavors that much more. Checking for Doneness: Using a meat thermometer is the most accurate way to make sure that your meat reaches 165 degrees Fahrenheit. Serving Suggestions: Chicken Marbella goes well with mashed potatoes, couscous, or roasted vegetables!
Refrigerator: Let everything cool completely before adding it to an airtight container for up to 4 days. Freezer: It is best to freeze the chicken thighs and sauce in a flat layer in a ziplock bag with the air completely removed. It will keep for up to 3 months. When ready to bake or reheat, let thaw in the refrigerator overnight. To Reheat: Once thawed, place in a baking dish and bake at 350 degrees Fahrenheit for 20 to 25 minutes or until warmed through.
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