food, Recipes

Chicken Marbella

Sean Calitz

Recipes and styling Raphaella Frame – Tolmie Food assistant Cassidy Nydahl Photographs Sean Calitz  Ingredients:

  • 6 chicken portions (legs and thighs)
  • 1 1/2 cups prunes, pitted
  • 1/2 cup green olives
  • 1/4 cup caper berries
  • 1/4 cup red-wine vinegar
  • 1/4 cup olive oil
  • 2 garlic cloves, crushed
  • 2T finely chopped thyme
  • 3 bay leaves
  • pepper
  • 1 cup white wine (Riesling)
  • chicken stock
  • salt
  • 2T chopped parsley, to garnish


Place the chicken pieces in a bowl with the prunes, olives, caper berries, vinegar, olive oil, garlic, thyme and bay leaves. Season with pepper, cover and refrigerate overnight.

Preheat the oven to 180°C. Heat a little more olive oil in a shallow baking dish or casserole and brown the chicken pieces, starting skin side down, for about five minutes on each side. Arrange the chicken in a single layer, then add the white wine and deglaze the pan. Add what’s left of the overnight marinade and enough chicken stock to cover the chicken. Cover the dish with a lid or foil and bake for about 30 minutes. Season with salt and garnish with parsley. Serve on a bed of couscous.

Serves 6

This recipe originally featured in the June 2013 issue of House and Leisure.