Empty My Fridge
Summer Chicken Marbella • Tasty
Ingredients
- Chicken thigh1 ½ lb
- Chicken drumstick1 ½ lb
- Salt2 tsp
- Garlic · peeled pureed grated1 head
- Oregano · dried3 tbsp
- Plum · pitted quartered3
- Dried apricot¾ cups
- Red wine vinegar⅓ cups
- Olive oil⅓ cups
- Green olive1 cup
- Caper½ cups
- Bay leaf · dried3
- Brown sugar⅔ cups
- Dry rosé wine⅓ cups
- Couscous · cooked6 cups
- Basil · thinly sliced⅓ cups
Instructions
- Season the chicken thighs and drumsticks all over with the salt. Rub the pureed garlic and 1 tablespoon of the oregano over the chicken to coat evenly.
- In a 9x13-inch glass baking dish, mix the plums, apricots, red wine vinegar, olive oil, green olives, capers, the remaining 2 tablespoons of oregano and the bay leaves.
- Add the chicken, turn to coat, then arrange it skin side up. Cover and marinate in the refrigerator overnight, about 12 hours.
- Preheat the oven to 375°F (190°C).
- Take the chicken out of the fridge and let it stand at room temperature for about 30 minutes while the oven heats.
- Pat the skin dry with paper towels.
- Sprinkle the brown sugar over the skin. Pour the rosé around the chicken, avoiding the skin.
- Bake for 35 to 40 minutes, until a thermometer inserted near the bone of a thigh reads 160°F (70°C) and the skin is golden brown.
- Rest the chicken for 10 minutes; it will climb to 165°F (75°C) as it rests.
- Serve the chicken and sauce over couscous, topped with basil.
Summarized from Tasty's video. Watch it for the details.
More recipes with
GarlicBrown sugarChicken thighOliveChicken drumstickPlumCouscousGreen olive
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