Roasted Chicken With Olives and Prunes (Chicken Marbella)

READY IN: 1hr 10mins
Recipe by Elanas Pantry

Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts. This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I'm going to be serving to our guests. Along with some Gluten Free Matzoh Ball Soup, of course Here's the full post: http://www.elanaspantry.com/roasted-chicken-with-olives-and-prunes/

Top Review by Chef WendyAnn

Great combo of flavors! I used cornish hens instead of chicken and balsamic vinigar instead of apple cider. Mix it all together and let it marinate for just under 1 hour. I omitted the nectar as well. My husband really like it and he is not a big fan of cornish hens

Ingredients Nutrition

Directions

  1. Rinse the chicken and pat dry.
  2. Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
  3. In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
  4. Spread the contents of the bowl in the dish around the chicken.
  5. Bake at 425° for 20 minutes.
  6. Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
  7. Remove from oven and serve.

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