Dinner · 50 min · mediterranean

Chicken Marbella

This is the kind of Mediterranean dinner you’ll make on repeat — chicken thighs and prunes, 50 minutes, big payoff. Each serving lands at 434 calories with 54g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 7 oz Chicken thighs
• 1/4 cup Prunes
• 1/4 cup Green olives
• 1 tbsp Capers
• 2 tbsp Red wine vinegar
• 1 tbsp Brown sugar

Steps

1. In a baking dish, toss the chicken thighs with the prunes, olives, capers, red wine vinegar, and brown sugar until coated. Cover and marinate 30 minutes at room temperature, or overnight in the fridge. Longer is better.
2. Preheat the oven to 375°F (190°C).
3. Roast the chicken in the same dish, uncovered, for 30-35 minutes, until the thighs reach 175°F (80°C) and the skin is burnished and sticky with the glaze.
4. Halfway through, spoon the pan juices over the chicken once so it stays moist and lacquered.
5. The sauce is done when it is syrupy and coats a spoon. If it looks thin, move the dish to the stovetop and simmer the sauce 2-3 minutes.
6. Rest 5 minutes, then serve with the pan sauce spooned generously over the top.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes