Spicy Apricot Chicken "Marbella" | TasteToronto
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Spicy Apricot Chicken "Marbella"

12 hours 30 mins Prep Time

1 hours 0 mins Cook Time

Ingredients

Spicy Apricot Chicken "Marbella"

  • 1 whole chicken, broken down into eighths

  • 6 cloves garlic, smashed

  • 4 bay leaves

  • 1/2 cup white wine

  • 1/2 cup whole Spanish green olives, pitted

  • 1/2 cup black sundried olives, pitted

  • 1/3 cup Apricot jam

  • 1/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 2 tablespoons capers, plus 2 tablespoons caper juice

  • 1 tablespoon dried oregano

  • 1 tablespoon chopped parsley, to garnish

  • 1 teaspoon chili flakes

  • 1/2 teaspoon kosher salt

  • Fresh cracked black pepper, to taste

  • Lemon wedges (optional)

Directions

Spicy Apricot Chicken "Marbella"

4 Steps

  • Step 1

    In a large bowl combine chicken pieces, smashed garlic cloves, bay leaves, spanish green olives, black sundried olives, apricot jam, olive oil, red wine vinegar, capers and caper juice, dried oregano, chili flakes, kosher salt and fresh cracked black pepper. Mix to coat, cover and allow to marinate in the fridge overnight.

  • Step 2

    Remove the marinated chicken from the fridge 30 minutes prior to cooking. Preheat the oven to 400°F, and arrange the chicken pieces in a single layer in a roasting pan and spread the olives and capers in and around the chicken pieces. Spoon the marinade back onto the chicken pieces evenly and drizzle over the white wine.

  • Step 3

    Bake in the oven until the skin is browned and the chicken is cooked through, approximately 45-60 minutes. If the chicken is cooked but you prefer browner skin, just broil on high for the last 3-5 minutes.

  • Step 4

    Transfer the chicken pieces to a serving platter, stir the chopped parsley into the remainder of the ingredients in the pan and then spoon this mixture over each piece of chicken. Serve with lemon wedges if desired.

Ingredients

Spicy Apricot Chicken "Marbella"

  • 1 whole chicken, broken down into eighths

  • 6 cloves garlic, smashed

  • 4 bay leaves

  • 1/2 cup white wine

  • 1/2 cup whole Spanish green olives, pitted

  • 1/2 cup black sundried olives, pitted

  • 1/3 cup Apricot jam

  • 1/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 2 tablespoons capers, plus 2 tablespoons caper juice

  • 1 tablespoon dried oregano

  • 1 tablespoon chopped parsley, to garnish

  • 1 teaspoon chili flakes

  • 1/2 teaspoon kosher salt

  • Fresh cracked black pepper, to taste

  • Lemon wedges (optional)

Tags:

Toronto Recipes

Chicken marbella

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Spicy Apricot Chicken Marbella