Chicken Marbella with Prunes and Capers

Chicken Marbella with Prunes and Capers

Do you enjoy extraordinary tastes? This is a different but delicious recipe. The combination of prunes and capers create a delectable sweet and sour taste.


Serves: 8

Preparation time: 15 minutes

Cooking time: 1 hour



  • Chicken thighs - 2 ½ pounds, skin-on, bone-in, and quartered
  • Garlic - 12 cloves peeled and finely pureed
  • Coarse salt to taste
  • Freshly ground black pepper to taste
  • Dried oregano - 2 tablespoons
  • Apple cider vinegar - 1/4 cup
  • Honey - 1 tablespoon
  • Prunes - 1/2 cup pitted
  • Olive oil - 1/4 cup
  • Spanish green olives - 8 large pitted and cut in half
  • Capers - 1/4 cup, with a bit of juice
  • Brown sugar - 1/4 cup
  • Bay leaves - 3
  • Fresh Italian parsley - 2 tablespoons finely chopped



  • In a large bowl, combine all the ingredients except brown sugar and parsley and mix well.
  • Cover and refrigerate for 8 hours or overnight.
  • Preheat your oven to 350-degrees F.
  • In 2 large shallow baking pans, arrange chicken in one layer and spoon marinade over it.
  • Evenly sprinkle brown sugar over all the chicken pieces.
  • Bake for 1 hour in preheated oven, basting frequently with the pan juices.
  • Remove from oven, transfer chicken to a serving platter along with prunes and olives.
  • Top it with parsley and serve.


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