Capers

Chicken Marbella with Kale

by:
October  2, 2015
4
2 Ratings
  • Serves 4 to 6, but can easily be doubled
Author Notes

I'm pretty sure my mom first added kale to get me to try the vegetable. And, oh, did it work! Serve with crusty bread—you won't want to waste any of that sauce.

Recipe slightly adapted from the Silver Palate Cookbook. —Riddley Gemperlein-Schirm

What You'll Need
Ingredients
  • 2 chickens, 2 1/2 pounds each, quartered
  • 1/2 head of garlic, peeled and finely pureed
  • 2 tablespoons dried oregano
  • Coarse salt and freshly ground black pepper, to taste
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes
  • 1/4 cup Spanish green olives (Manzanilla work well)
  • 1/3 cup capers, with a bit of juice
  • 6 bay leaves
  • 1/2 bunch kale, stemmed and leaves roughly chopped
  • 1/2 cup light brown sugar
  • 1/2 cup white wine
  • 2 tablespoons Italian parsley or cilantro, finely chopped
  • Crusty bread, for serving
Directions
  1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
  2. Preheat oven to 350° F.
  3. Arrange kale in a single layer in a a large, shallow baking pan. Then arrange the chicken in a single layer in over top and spoon marinade over everything evenly. Sprinkle kale and chicken pieces with brown sugar and pour white wine around them.
  4. Bake for 50 minutes to 1 hour, basting the chicken frequently with pan juices. Prick one of the thigh pieces with a fork. If the juices run a clear yellow, the chicken is done.
  5. With a slotted spoon, transfer kale, chicken, prunes, olives and capers to a serving platter. Spoon some pan juices overtop and sprinkle generously with chopped parsley or cilantro. Put the remaining pan juices in a saucer to pass around the table. Serve with crusty bread for soaking up all that sauce.
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7 Reviews

LULULAND
LULULAND August 5, 2018
My husband and I loved this dish. I wanted to make Chicken Marbella, as I have "the Silver Palate", cookbook. But, the servings were way to large for 2 people, so I used your recipe. I didn't add the kale. It was awesome as it was and very different. The dishes origin is it Spanish or Moroccan, or both? thanks
 
tracismith1@comcast.net
[email protected] November 19, 2015
Does this go in a lasagna pan? Like a 9x12 or 13 pan? Or are you baking this in 1/2 sheet pans?

It seems that it's too much to go in one pan? I'm making it Saturday for a dinner party.
 
beejay45
beejay45 November 3, 2015
Love Chicken Marbella! I haven't made this in ages either, so it seems like a good time for a reprise. ;)

I used to a totally different dish using pork chops, dried apricots and one seeded and sliced jalapeno instead of the chicken, prunes and olives. This was excellent with chops and cooked essentially the same way.

Thanks for the reminder! I'm getting chicken out of the freezer as soon as I dd this comment.
 
Farhan A.
Farhan A. October 27, 2015
Skin on or off? And can you please provide a non-alcoholic substitute. Thanks.
 
Corey S.
Corey S. October 26, 2015
50 minutes at 350F?!?
 
eaplunkett
eaplunkett October 26, 2015
How much kale? Not in the recipe.
 
Riddley G.
Riddley G. October 26, 2015
my apologies! 1/2 bunch (which is now in the recipe)