Chicken Marbella Recipe

Name: Chicken Marbella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Chicken Breasts or one Whole Chicken Quartered; 1/2 cup Large Green Olives (Italian or Spanish; pitted); 1/4 cup Capers (drained); 1/4 cup Champagne Vinegar; 1/4 cup Coconut or Dark Brown Sugar; 1 tablespoon Dried Oregano (I buy fresh and dry my own); 2 Bay Leaves; 4-5 Medjool Dates; 4-5 Dried Apricots; 1 teaspoon Whole Grain Mustard; 1-2 Romaine Hearts; Fresh Italian Parsley; 2 tablespoons Olive Oil; 1/4 cup Water (or white wine)

Servings: persons

4 Chicken Breasts or one Whole Chicken Quartered
1/2 cup Large Green Olives (Italian or Spanish; pitted)
1/4 cup Capers (drained)
1/4 cup Champagne Vinegar
1/4 cup Coconut or Dark Brown Sugar
1 tablespoon Dried Oregano (I buy fresh and dry my own)
2 Bay Leaves
4-5 Medjool Dates
4-5 Dried Apricots
1 teaspoon Whole Grain Mustard
1-2 Romaine Hearts
Fresh Italian Parsley
2 tablespoons Olive Oil
1/4 cup Water (or white wine)

1
If using chicken breasts, dice the chicken into 1/2 inch cubes.
2
Heat a large skillet over a medium flame, place two tbsp of olive oil and heat the olive oil. Brown the chicken pieces, about 4-5 minutes on each side, if you are using a quartered chicken. If using chicken breasts, saute the diced cubes for 4-5 minutes.
3
Slice the olives and add them to the pot along with the capers, bay leaves, oregano, vinegar, sugar and water (or wine).
4
Cover the skillet with a lid or aluminum foil and lower the flame. Allow the pot to simmer until the chicken is cooked through (10-20 minuted depending on whether you used whole pieces or cubed breast).
5
Cut the dried apricots and the dates in half, remove the pits from the dates. Add them to the skillet along with the mustard (this is optional but is does provide a nice kick).
6
Cover again, and allow to cook over a low flame for another 5 minutes.
7
Quarter the romain hearts, separating the leaves. Distribute them between the plates.
8
Chop a few tablespoons of italian flat leaf parsley for decoration. Remove the chicken from the flame and plate over the lettuce. If you want you can even grill the lettuce under the broiler for a few minutes or on a grill pan.
9
Garnish and serve!

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 Chicken Breasts or one Whole Chicken Quartered, 1/2 cup Large Green Olives (Italian or Spanish; pitted), 1/4 cup Capers (drained), 1/4 cup Champagne Vinegar, and more.

Yes, Chicken Marbella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marbella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions