Marbvella Ake Recipe

Prepare and Sear Chicken

Pat the chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. When hot, add the chicken in a single layer (work in batches if necessary) and sear for 3–4 minutes per side until golden and just cooked through. Remove chicken to a plate and set aside.

Sauté Aromatics and Vegetables

Reduce heat to medium, add remaining 1 tbsp olive oil and 2 tbsp butter to the skillet. Add chopped onion and sliced red bell pepper; sauté 4–5 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant. Stir in sun-dried tomatoes and cook 1–2 minutes to warm through. Add baby spinach in handfuls and cook until just wilted, about 2 minutes.

Make the Pan Sauce

Push the vegetables to the side of the skillet and melt remaining 0 tbsp butter (all used above) in the cleared space. Sprinkle 1 tbsp flour over the vegetables and stir to coat evenly; cook 1 minute to remove raw flour taste. Slowly pour in 1 cup chicken stock while stirring to loosen any browned bits from the pan, then add 1 cup heavy cream. Stir to a smooth sauce and bring to a gentle simmer.

Season and Thicken

Add 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt (use the remaining 3/4 tsp if adjusting), 1/4 tsp black pepper, 1/4 tsp red pepper flakes (if using), 1 tsp lemon zest and 1 tbsp lemon juice. Simmer the sauce 3–5 minutes until slightly thickened. Stir in 3 tbsp grated parmesan until melted and smooth. Taste and adjust seasoning as needed.

Combine Chicken with Sauce

Return the seared chicken and any accumulated juices to the skillet. Toss to coat in the sauce and simmer 2–3 minutes more to heat through and meld flavors. If the sauce is too thick, add up to 2 tbsp water or stock to reach desired consistency.

Stir in torn basil leaves and toasted pine nuts (if using). Spoon the Marbvella Ake over 4 cups cooked pasta or rice. Garnish with an extra sprinkle of parmesan, a pinch of lemon zest, and a few basil leaves. Serve immediately.