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Meat
Easy
8 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
Of all my chicken recipes, Chicken Marbella is my family’s most loved chicken dish. With Rosh Hashanah around the corner, I decided to test it out with dried apples, and I don’t think I’m ever making them again without them. Elegant, festive, and so easy. What better way to start your year!? Watch Rorie make the recipe in this video!
8 pargiot or chicken thighs on the bone
1/2 cup dry white wine, such as Baron Herzog Chenin Blanc
3 tablespoons silan, such as Heaven & Earth Date Syrup
1/4 cup Tuscanini Olive Oil
1/4 cup Tuscanini Red Wine Vinegar
1/3 cup large pitted prunes
1/3 cup whole dried apricots
1/3 cup dried apples
1/3 cup large green pitted olives
2 tablespoons capers (optional)
2 bay leaves
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1 tablespoon dried oregano
1 tablespoon kosher salt
1 teaspoon coarsely ground black pepper
Prepare the marinade: In a large resealable bag, combine olive oil, vinegar, prunes, apricots, dried apples, olives, capers, bay leaves, garlic, oregano, salt, and pepper.
Add chicken to the bag. Refrigerate for two to six hours, turning occasionally to ensure the chicken absorbs the flavors of the marinade.
Preheat the oven to 375 degrees Fahrenheit. Set out a roasting pan.
Discard bay leaves. Place chicken with remaining contents of the bag into the prepared pan.
Pour wine around (not over) the chicken; drizzle with silan and brush to coat each piece. For pargiot, bake uncovered for 30 minutes. For thighs, bake covered for 45 minutes.
Raise oven temperature to 400 degrees Fahrenheit. Baste chicken; bake for an additional 15 minutes. Baste again; bake for an additional five minutes or until browned to taste.
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can this recipe be frozen?
Hi Chava,
Sure!
-Chana Tzirel from Kosher.com
Can this be made with chicken breast/cutlets?
Hi Sara,
It’s up to you. It can be made with chicken breast, but it will likely be much drier. If that’s what you prefer, use whole (unthinned) chicken breast, and cook for 20 min covered then 5 min uncovered.
Hope this is helpful!
-Chana Tzirel from Kosher.com