Chicken Marbella * Recipe

Marinate chicken

In a large bowl or resealable container combine sliced garlic, dried oregano, fresh chopped oregano, red wine vinegar, olive oil, bay leaves, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken pieces and massage marinade into the skin and under where possible. Cover and refrigerate at least 4 hours, preferably overnight.

Remove the marinated chicken from fridge 30 minutes before roasting to come toward room temperature. Preheat oven to 375°F (190°C).

Transfer chicken (skin-side up) to a single layer in a shallow roasting pan or baking dish, reserving marinade. Scatter pitted prunes, olives and capers evenly around and between the pieces.

In a small bowl whisk together the reserved marinade (if very oily skim a tablespoon of oil if desired), brown sugar, and white wine. Pour the mixture evenly over the chicken and around the pan. If the pan looks very dry, add up to 1/4 cup water to come 1/4 inch up the sides of the chicken pieces.

Cover the dish tightly with foil and roast in the preheated oven for 25 minutes. Remove foil and continue roasting an additional 20–25 minutes, or until skin is golden and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Spoon pan juices over the chicken occasionally during the uncovered roasting to glaze with brown sugar sauce.

Once cooked, transfer chicken and fruit/olive mixture to a serving platter. Tent loosely with foil and let rest 8–10 minutes. Meanwhile, place the roasting pan with juices on the stovetop over medium heat and simmer 3–5 minutes to reduce and concentrate the sauce. Taste and adjust seasoning with salt and pepper. If sauce is too sharp, stir in 1/2 tsp brown sugar.

Rinse the Jasmine rice under cold water until water runs mostly clear to remove surface starch. Drain well.

In a medium saucepan bring 2.5 cups water, 1 tbsp butter (or olive oil) and 1/2 tsp salt to a boil. Add rice, stir once to separate grains, cover, reduce heat to low and simmer 15 minutes without lifting the lid.

Remove from heat and let stand, covered, 10 minutes. Fluff with fork before serving.

While rice simmers and chicken roasts, bring a pot of salted water to a boil. Add trimmed green beans and blanch 3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking; drain again.

Toss blanched beans with 1 tbsp olive oil, lemon zest and salt & pepper to taste. If preferred, sauté the drained beans in a hot skillet 2–3 minutes with the oil for a little color before adding lemon zest.

Arrange a bed of Jasmine rice on each plate or a large serving platter. Place roasted chicken pieces on top or alongside. Spoon prunes, olives and caper sauce over the chicken and rice. Scatter chopped parsley and a final grind of black pepper over everything.

Serve hot with the lemony green beans on the side. Leftover sauce may be served at the table.