Marbella Chicken Bake
Serves
6
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ tsp ground black pepper
4 tbsp red wine vinegar
1 cup (175 g) pitted prunes, chopped
½ cup (95 g) dried apricots, chopped
½ cup (90 g) green olives, pitted
½ cup (120 ml) chicken broth
4 tbsp honey
¼ cup (30 g) capers, drained
2 lbs (900 g) boneless skinless chicken thighs
2 bay leaves
1 tbsp extra virgin olive oil
4 tbsp fresh parsley, chopped
Nutrition
(Per Serving)
Calories
330
Fats
7 g
Protein
31 g
Carbs
38 g
Instructions
- In large bowl, combine minced garlic, dried oregano, salt, pepper, red wine vinegar, prunes, apricots, green olives, chicken broth, honey and capers. Add chicken thighs and bay leaves. Cover and marinate in refrigerator for at least 1 hour, or overnight.
- Preheat oven to 375°F (190°C).
- Heat olive oil in large non-stick skillet over medium-high heat. Remove chicken from marinade and sear for 5 minutes on each side.
- Place marinade ingredients in large roasting dish, discard bay leaves, and transfer seared chicken into dish. Place in oven and bake for 20 minutes or until chicken has fully cooked through.
- Serve chicken, along with sauce, over white rice (not included in nutrition breakdown) and garnish with freshly chopped parsley.