Marbella Chicken
I serve this dish with crushed potatoes and a preserved lemon dressing. If you can’t get hold of preserved lemons, lemon rind works fine, though preserved lemons are much easier to find now than they were three or four years ago and add an interesting fla
SERVES
4
PEOPLE
Ingredients
1 kg chicken thighs, trimmed with any loose skin removed
2 tbsp dried oregano
A generous pinch of sea salt and black pepper
¼ cup olive oil
½ cup Pedro Ximénez vinegar
1 cup dry white wine (red is fine too, whatever you have open)
A large handful of pitted prunes
A large handful of green olives
2 tbsp capers
3 bay leaves
1 heaped tbsp brown sugar
To serve
Broccoli, blanched and pan-fried
Method
Place the chicken thighs in a large bowl or a Ziplock bag. Add the oregano, salt, pepper, olive oil, sherry vinegar, white wine, prunes, olives, capers, bay leaves, and brown sugar.
Mix well so the chicken is fully coated. Cover and leave to marinate for about one hour or overnight.
Preheat the oven to 180°C.
Transfer everything into a roasting dish, making sure the chicken is skin side up sprinkle a little Maldon sea salt on the chicken skin.
Cook for 15 minutes, then reduce the temperature to 160°C and continue cooking for 30 minutes. Baste once during cooking.
Remove from the oven and allow to rest for 15 minutes before serving.
