Salty, sweet and a little sour, this Chicken Marbella with Boneless Thighs is one of those dishes that everyone should have in their recipe collection – it’s one of those fabulous dishes that is perfect for a weeknight and pretty and tasty enough to serve to guests.
On that basis alone, you should put this on your “must make this week” list!! Seriously. You stir together all the ingredients, add the chicken and let it marinate overnight.
The next day, you pull it out of the fridge, dump it in a casserole and put it in the oven.
Chicken Marbella with Boneless Thighs. Dinner. Done.
And it’s amazingly delicious!!
I made this dish way back in the late 80’s, after I’d purchased the Silver Palate Cookbook and thought it was wonderful. But food is like fashion, and the Silver Palate Cookbook became buried under newer and flashier cookbooks.
And there it sat.
Truth be told, I hadn’t thought of this dish in quite some time – and then it popped into my head and I decided to make it again.
And I’m very, very glad that I did – since I’d forgotten what a truly stellar dish it is, and that it’s ideal for just about anyone who likes chicken!
This Chicken Marbella with Boneless Thighs pretty much defined cooking in the late 1980’s and is still the number one recipe from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso.
Drawing on the Moroccan tradition of combining meat with fruit and olives the dish has a sweet/sour and salty flavor that dances across your palate and appeals to just about everyone.
The marinade provides plenty of sauce and so the chicken is terrific served over pasta or rice – I like it served over a wild and white rice blend. Add a simple salad or maybe some steamed broccoli or green beans and dinner is done.
And in my book, that is pretty darn stellar!
- 1 1/2 pounds boneless chicken thighs
- 4 cloves garlic peeled and smashed
- 1 Tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted prunes
- 1/2 cup pitted green olives I used Castelvetrano olives
- 1 tablespoon capers drained
- 2 bay leaves
- 1 Tablespoon brown sugar
- 1/2 cup dry white wine
- 1/4 cup minced italian parsley
In a gallon sized ziploc bag combine the chicken, garlic, oregano, salt, pepper, red wine vinegar, olive oil, prunes, olives, capers and bay leaves.
Seal the bag and squish everything around for a a minute or two to mix all the ingredients.
Adjust an oven rack to the upper third of the oven.
Pre heat the oven to 350 degrees
Transfer the contents of the ziploc bag into a 10 x 7 casserole dish.
Sprinkle the brown sugar on top of the chicken.
Pour the white wine around the chicken.
Bake the chicken for 35 - 45 minutes or until the chicken is cooked through. (165 degrees on a meat thermometer placed in the thickest part of the thigh).
Serve the chicken, spooning the sauce and the prunes and olives over the top and garnish with the parsley.
I tweaked the original recipe to yield more sauce (since it's sooo good) and significantly decreased the sugar. In my oven, the chicken browned nicely when the rack was placed on the upper third of my oven. If your oven is a bit finicky, check the chicken after about 15 minutes. If getting too brown, place the chicken on a lower rack and continue cooking.