Chicken Marbella (Modified Ottolenghi)

Roasted Red Peppers, Apricots, Green Olives and Garlic

The necessity of using what we had on hand during the Covid pandemic led me to modify the previously posted Ottolenghi version of Chicken Marbella, and now it has become our preferred version.  

Substituted apricots for the dates in the traditional version, and we like them better because they are less sweet.  Plus I added roasted peppers.  Tom accidentally bought unpitted olives which were a pain to de-pit, but doing so made the dish more cohesive, so we started slicing the olives before adding them to the marinade.

And downsized the whole dish, so we can have it first for  dinner with enough for leftovers another night.  

I like this recipe because it marinates in the fridge for up to 3 days, giving me flexibility to make it when it fits our schedule.

---Barbara

Chicken Marbella (Modified)

(adapted from Ottolenghi)

Serves 4

4 bone-in chicken thighs

Marinade:

5-6 garlic cloves, crushed, thinly sliced

1-2 t. dried oregano

3 T. red wine vinegar

3 T. olive oil

1 jar Castelvetrano pitted green olives, sliced in half

2 T. juice from the olive jar

1 small jar roasted red peppers, drained, sliced into strips

    or 2 fresh red peppers, roasted, peeled

4-5 ounces dried apricots, sliced lengthwise into thirds

2 bay leaves

salt and pepper

Baking:

1/2 cup dry white wine

1 T. molasses

1/4 cup brown sugar

Roast the red peppers (coat with oil first), if using fresh, until blistering black in 450 degree oven.  Place in a paper bag to steam.  When cool, remove the skin, seeds and stems, and slice lengthwise into strips.  

Up to three days in advance:

Combine marinade ingredients in a glass container with a fitted cover:  sliced garlic, dried oregano, red wine vinegar, olive oil, pitted green olives, 2 T. juice from jar, sliced roasted red peppers, sliced dried apricots, 2 bay leaves.  Season the chicken with salt and pepper and add to the container.  Coat with marinade, and place in fridge.  Turn once or twice a day.

Preheat the oven to 350 degrees.  You can also bake at 400 degrees if in a hurry.

In a deep baking pan or casserole, place the chicken in one layer and surround with marinade ingredients but not on top of chicken.  Coat each piece of chicken with brown sugar.  Drizzle chicken with molasses.  Pour 1/4 cup of white wine into dish.  

Bake until done, usually 35 minutes for meaty bone-in chicken thighs.  

Chicken should be golden brown on top.  If not, you can broil it for a few minutes.

Serve with new potatoes or rice with juices. 

If there are leftover juices after serving, save and use for dressing a lentil salad.  (see next recipe.)

B