Ottolenghi's Chicken Marbella


Hello.

If you are from the 80's like me, then you will know what Chicken Marbella is.

Supposedly from Marbella, Spain, this Jewish holiday staple was put on the map by the popular 80's cookbook THE SILVER PALATE, published in 1982.

The dish has never gone out of style.

It was comprised of chicken parts marinated overnight in wine, brown sugar, vinegar, along with prunes and olives.
It is the perfect entertaining dish, because you can make it ahead.

Well, now Yotam Ottolenghi has revised the dish somewhat to make it more modern, using dates instead of the prunes, and using dark meat, which I am in favor of!

His new cookbook SIMPLE is quite nice, and you know I am a big fan.


Since I have made this dish 100 times, I didn't expect much with this new fangled version.

But to my surprise, it was SO GOOD!

I used only chicken thighs instead of the legs and thighs as the recipe suggests (yes, with skin and bones....do not use skinless please).

I did not use bay leaves, because I forgot....and I did not add the white wine w/ date syrup at the end, but instead, I added it to the marinade.

The recipe says you must marinate at least a day ahead......ok, this would be better (if that is even possible) if I did that, but instead, I marinated it in the morning for about 6 hours.
All good.

I am not easily impressed by chicken recipes....in fact, I am annoyed with chicken recipes lately.

But this recipe did anything but annoy me, I LOVED it!!!!

Make it.


Ottolenghi's Chicken Marbella (adapted from SIMPLE):

8 chicken legs, drumstick and thigh attached, skin on (I used 10 chicken thighs w/ skin and bones)
5 garlic cloves, crushed
a bunch of fresh oregano, torn, plus extra for garnish
3 tbsp red wine vinegar (I used more)
2 tbsp olive oil
1/2 cup pitted green olives (use Cerignola variety if you can find them and pit them by smashing w/ a knife)
6 tbsp capers, plus 2 tbsp of the juices
1/2 cup pitted and quartered Medjoul dates (Deglet Noir are good too)
2 bay leaves (I forgot to add them, oh well)
1/2 cup dry white wine
1 tbsp date syrup or treacle
kosher salt and black pepper

In a non-reactive bowl (I used a French glass oval baker), lay out the chicken pieces. With a sharp paring knife, make slits thru the thighs so the marinade will get thru.

Place the smashed garlic, quartered dates, capers with juices and pitted olives around the chicken.

Mix the oil with the vinegar and pour over the chicken. The recipe wants you to pour the white wine mixed with the date syrup tomorrow just before you bake, but I poured it right over the chicken to marinate......do it my way.

Sprinkle everything liberally with kosher salt & pepper and cover with sprigs of fresh oregano.

Marinate overnight in the fridge, or even 2 days before (will probably be even better, if possible).


Transfer to a baking dish (I used the same one I marinated the chicken in) and bake in a 400F oven for 55 minutes, until the chicken is nice and brown.

I drained some of the oil off the surface so the dish would not be too greasy (dark meat tends to be oily).

Transfer the chicken to a platter and pour the sauce over it, getting all the lumpy dates and olives on the platter.

Garnish with fresh oregano leaves.


I served this dish over roasted sweet potatoes, and it was just perfect.

I rate this a 10.

Comments

Stephanie said…
I got this book for Christmas. I appreciate you posting recipes from it. It is funny but I also got Ina's new book which also contains a version of this chicken dish. Perhaps I need to do a cook-off to see which version I prefer.
thanks again!
Stacey Snacks said…
Stephanie,
I also made up a version of Chicken Marbella with dates and chicken breasts over couscous.......a few years back.
I think everyone has a version of this recipe!!

:)
Arlene Delloro said…
I still have my copy of The Silver Palate cookbook, but haven't made or eaten this in many years. May have to dust it off.
angel said…
You must have ESP, I just made this last night from the Silver Palate cookbook. It's my favorite chicken recipe & will try yours with just the thighs, so yummy!
Jan said…
Who doesn’t love Chicken Marbella, and this variation sounds amazing and delicious. Any substitutions for date syrup? Thanks!
Anonymous said…
Going to make soon......loved the silver Palate!
Anonymous said…
Hi Stacey
It looks like you got rid of the printer option for the recipes is that right or am I missing something? It was great because it let you delete things you didn't want to print. I miss it! Thanks.
Rose
Stacey Snacks said…
Jan,
I think maple syrup or honey is just fine. Don't go crazy trying to find date syrup....I just happened to have it.

and Rose....I changed the format of my blog back in July, there are no longer advertisements or printer friendly button, I am sorry.
Just left click, highlight and copy. Hit print! It's very simple. :)
Hi Stacey,
This chicken marbella recipe sounds great. I want to make it this weekend. Please let me know what the amount of olives is for this recipe. It states 1/2 olives.
Thanks,
Carol
Angel said…
1/2cup
Bebe said…
Anonymous,

I have had great success printing just the recipes (and/or anything else I wanted) via entering the url for Stacey’s post page into this website. It allows you to edit out anything you don’t want and to control photos through various sizing to leaving them out entirely. It is a gem - I use it a lot for many purposes:

https://www.printfriendly.com
Stacey Snacks said…
Carol,
It should say 1/2 cup......
I don't measure olives. Use as many or as little as you like.

Stacey
spudsomma said…
I just made this tonight, along with the rice dish with the cherry tomatoes and cinnamon. I made SO MUCH CHICKEN, I had to bring one pan over to my neighbors to bake. (Good thing I invited them to dinner!) Everyone loved it, and I had some majorly picky eaters. Thanks for making me look like a star, Stacey!

Mary