Chicken Marbella with Olives and Figs
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Servings
4
This riff on the iconic Chicken Marbella with dried figs and olives is bursting with sweet, savory, tangy, salty, briny and garlicky flavor! It’s a deceptively easy dish to make – toss the fig chicken with marinade, let sit in the fridge overnight and simply bake before serving!
Ingredients
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sherry vinegar
- 1 1/2 cups Orchard Choice® or Sun-Maid® California Dried Figs
- 3/4 cup green olives , pitted such as Castelvetrano or Cerignola varieities
- 1/4 cup capers , with a bit of juice
- 2 dried Bay leaves
- Kosher salt
- Ground black pepper
- 3 pounds chicken thighs
- 1 head garlic , split in half (with several minced cloves, optional)
- 1/4 cup light brown sugar
- 1/2 cup wine (red or white)
- Fresh herbs for garnish, such as parsley or cilantro (optional)
Directions
Whisk together the olive oil and vinegars in a medium bowl and add the figs, olives, capers, bay leaves, minced garlic, 1 tablespoon of salt, and 1 teaspoon pepper.
- Place the chicken in a resealable plastic bag and pour in marinade. Seal the bag, removing as much air as possible and squish the marinade around so all the thighs are evenly coated. Refrigerate overnight.
- When ready to cook, preheat the oven to 375°F. Arrange the chicken thighs in a single layer, skin side up, on a roasting pan. Add the head of garlic, cut in half. Carefully pour in the marinade. Sprinkle the chicken thighs with brown sugar, 1/2 more teaspoon of salt and pour the wine around the chicken.
- Bake for about 40 minutes, basting the chicken every 15 minutes with the pan juices, until the internal temperature of the chicken thighs are 165 F and the skin is nicely browned.
- Discard the bay leaves.
- Simmer the pan juices on the stove and reduce by half (optional) or serve straight from out of the oven. Top with fresh herbs (optional).
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