Summer Chicken Marbella
This delicious dish mixes sweet, savory and salty to create a unique and flavorful chicken and couscous.
Ingredients
- 1 1/2 lb chicken thighs bone-in, skin-on
- 1 1/2 lb chicken drumsticks bone-in, skin-on
- 2 tspn kosher salt
- 1 head garlic peeled and pureed
- 3 tbsp dried oregano
- 3 red plums pitted and quartered
- 3/4 cup dried apricot
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1 cup green olives
- 1/2 cup capers
- 3 dried bay leaves
- 2/3 cup dry rose wine
- 2/3 cup light brown sugar
- 6 cups couscous cooked, for serving
- 1/3 cup fresh basil thinly sliced
Instructions
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Season chicken with salt. Rub pureed garlic and 1 tablespoon of oregano over the chicken and coat evenly.
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Mix together the plums, apricots, red wine vinegar, olive oil, green olives, capers, in a 9x13 baking dish. Add remaining 2 tablespoons of oregano, and bay leaves.
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Add chicken to baking dish and turn to coat. Place chicken skin side up. Cover with plastic wrap and marinate in the refrigerator overnight.
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Preheat your oven to 375˚F.
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Let chicken come to room temperature.
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Remove any excess moisture from chicken.
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Sprinkle chicken skin with brown sugar. Pour rosé around chicken.
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Bake chicken for 35–40 minutes or until cooked thoroughly.
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Remove from oven and let rest for 10 minutes.
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Serve chicken and sauce over couscous and garnish with the basil.
