You’ll love this quicker, lighter Chicken Marbella. Chicken thighs cooked on the stove with prunes, Spanish olives, capers, garlic and oregano – a simple and flavorful Mediterranean dish!

Lighted Marbella Chicken

I like finding new ways. To cook chicken thighs And this Mediterranean dinner is sure to become a regular in your recipe rotation! The combination of sweet prunes and salty flavors of capers and olives makes Chicken Marbella a delicious dish that balances the contrasting flavors beautifully. Other chicken thigh recipes Some you might want to check out include Mushroom and Garlic Braised Chicken Thighs, Baked Chicken Thighs, and Air Fryer Asian Glazed Chicken Thighs.

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Chicken Marbella is one of my favorite recipes from the classic Silver Palate Cookbook. I didn’t know how much I liked prunes, haha. I didn’t even know how perfectly prunes paired with olives and capers… It’s a sweet and salty combo that works.

How to Make Healthy Marbella Chicken

original Marbella Chicken Recipe Made from 1 cup of brown sugar (yuck), crushed whole head of garlic. (Takes a long time!) 1 cup of wine (which has more sugar)… plus the chicken has to marinate overnight.

I decided to try not only this dish. Much lighterbut also much faster– First I reduced the sugar to just 1 tablespoon instead of sticking the skin on the chicken pieces. I use it to remove the skin from chicken thigh pieces. I also replaced an entire head of crushed garlic with just 6 minced cloves, and I used low-sodium chicken broth instead of white wine.

Also, instead of using marinade for chicken I just cook everything on the stove. To create a delicious pan sauce with the juices from the pan at the end, I actually prefer this lighter, quicker version than the original!

raw material

This is what you need (See all ingredients with measurements at the bottom of this post in the recipe card):

• Extra Virgin Olive Oil: Add a rich, fruity base to start the cooking process.
• Bone-in chicken thighs: The main protein, with the skin removed, gives it a juicy texture and a tender flavor when cooked.
• Garlic Cloves: Slice thinly to give the dish a fragrant aroma.
• Dried prunes: Halve and increase to balance the sweetness with the spiciness.
• Spanish green olives: Halve for a tangy, tart flavor that complements the sweetness of the prunes.
• Capers plus brine: The salty and pickled taste is mixed with brine. (water from a jar) to add extra flavor
• Dried Bayleaves: It conveys the delicate herbal essence that adds to the complexity of the dish.
• Dried Oregano: It adds an earthy minty flavor that is a classic in Mediterranean cooking.
• Sugar: Dark brown sugar or light brown sugar provide a touch of sweetness to accentuate the fishy aroma.
• Kosher Salt: for taste
• Freshly ground black pepper: Add a little heat and a deep aroma.
• Low Sodium Chicken Broth: A base liquid that helps cook chicken while keeping it moist and adding flavor.
• Red Wine Vinegar: Presenting an acidic brightness Balances strong and sweet elements.

How to make Marbella Chicken

1. First, heat the olive oil in a large skillet over high heat until browned. Then add the chicken, skin side down. Then cover and allow to cook until dark golden brown. After that, turn the chicken over. Close the lid again. and allow to cook until golden on the second side. After that, add the garlic to the pan and stir-fry until fragrant.
2. Then add the prunes, olives, capers, brine, bay leaf, and oregano to the pan. By spreading it all over the chicken. Season the chicken with brown sugar, salt, and pepper. Pour the chicken broth and vinegar over everything and bring to a boil.
3. After that, reduce the heat to low, cover, and let the chicken simmer until the chicken is thoroughly cooked. Then, slowly transfer the chicken to a serving plate. Then return the pan to the stove over high heat. Let the sauce cook and swirl occasionally until the sauce has reduced and thickened slightly.
4. Finally, spoon the pan sauce over the chicken onto a serving plate and serve. (Full recipe and instructions can be found in the recipe card below.)

Various formats

• chicken: Use bone-in chicken breasts or chicken thighs instead. If you don’t care about extra calories You can also use chicken with the skin on.
• Fresh herbs: Garnish with fresh Italian parsley.

What to serve with Chicken Marbella?

I served this dish over couscous with a large salad. And my husband is always excited when Marbella is on the menu. It also goes well with crusty bread. Rice or rice pilaf, roasted potatoes, or even cauliflower rice to keep it light. Let us know in the comments if you liked this dish. (And prunes!) as much as I do.

Storage space

If desired, refrigerate or freeze this Marbella Chicken recipe. Place the chicken in a freezer-safe container or zip-top freezer bag. If using a plastic bag Squeeze out as much air as possible to prevent freezer burn. Add the cooking sauce to keep the chicken moist. Refrigerate for up to 4 days or freeze for up to 3 months.

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