What are the main ingredients in Magnificent Chicken Marbella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of Magnificent Chicken Marbella?

Calories: 981, Carbs: 94 grams, Fat: grams, Protein: 66.5 grams, Sugar: 23.1 grams, Salt: 1466 grams

How do I prepare Magnificent Chicken Marbella?

BELLE MARBELLA!: Plate up a hearty serving of the chicken Marbella. Side with the fresh salad and the crusty baguette. Sprinkle over the remaining oregano. Amazing work, Chef! ROASTY ROAST: In a baking dish, combine the vinegar, the drained olives, the onion wedges, the drained capers, the chopped dates, the juice of 2 lemon wedges, ½ the chopped oregano, the white wine, 60ml of water, and seasoning. Top with the browned chicken and roast until the chicken is cooked through, 15-20 minutes. LE BAGUETTE: Butter the cut-side of the halved baguettes or drizzle with oil. Place on a separate roasting tray, cut-side up, and pop in the hot oven. Bake until warmed through, 3-4 minutes. SALAD CITY: Rinse the salad leaves. In a bowl, combine the rinsed salad leaves, the peas, a drizzle of olive oil, a squeeze of lemon juice, and seasoning. PREP THE CHICKEN: Preheat the oven to 200°C. Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken pieces until browned, 3-4 minutes per side. While the chicken is frying, drain the capers and olives, and roughly chop the dates.

What should be prepared from my kitchen to make Magnificent Chicken Marbella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Magnificent Chicken Marbella

Name: Magnificent Chicken Marbella
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Paper Towel

In our take on this classic French dish, our chicken pieces are roasted in a sauce loaded with olives, capers, lemon wedges, white wine and dates. A side of crusty baguette ensures every last bit of the delicious roasting juices are soaked up and devoured!

Magnificent Chicken Marbella

with lemon, capers & sweet dates

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

Ingredients:

Capers
Chicken
Free-range Chicken Pieces
Fresh Oregano
Lemon
Lemons
Peas
Pitted Dates
Pitted Kalamata Olives
Red Onion
Red Onions
Red Wine Vinegar
Salad Leaves
Sourdough Baguette
Sourdough Baguettes
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel

Serves 1

PREP THE CHICKEN
Preheat the oven to 200°C. Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken pieces until browned, 3-4 minutes per side. While the chicken is frying, drain the capers and olives, and roughly chop the dates.
ROASTY ROAST
In a baking dish, combine the vinegar, the drained olives, the onion wedges, the drained capers, the chopped dates, the juice of 1 lemon wedge, ½ the chopped oregano, the white wine, 30ml of water, and seasoning. Top with the browned chicken and roast until the chicken is cooked through, 15-20 minutes.
LE BAGUETTE
Butter the cut-side of the halved baguette or drizzle with oil. Place on a separate roasting tray, cut-side up, and pop in the hot oven. Bake until warmed through, 3-4 minutes.
SALAD CITY
Rinse the salad leaves. In a bowl, combine the rinsed salad leaves, the peas, a drizzle of olive oil, a squeeze of lemon juice, and seasoning.
BELLE MARBELLA!
Plate up a hearty serving of the chicken Marbella. Side with the fresh salad and the crusty baguette. Sprinkle over the remaining oregano. Amazing work, Chef!

Free-range Chicken Pieces - 2
Capers - 15g
Pitted Kalamata Olives - 25g
Pitted Dates - 10g
Red Wine Vinegar - 10ml
Red Onion - 1
Lemon - 1
Fresh Oregano - 4g
White Wine - 45ml
Sourdough Baguette - 1
Salad Leaves - 20g
Peas - 40g

Download the Recipe

Serves 2

PREP THE CHICKEN
Preheat the oven to 200°C. Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken pieces until browned, 3-4 minutes per side. While the chicken is frying, drain the capers and olives, and roughly chop the dates.
ROASTY ROAST
In a baking dish, combine the vinegar, the drained olives, the onion wedges, the drained capers, the chopped dates, the juice of 2 lemon wedges, ½ the chopped oregano, the white wine, 60ml of water, and seasoning. Top with the browned chicken and roast until the chicken is cooked through, 15-20 minutes.
LE BAGUETTE
Butter the cut-side of the halved baguettes or drizzle with oil. Place on a separate roasting tray, cut-side up, and pop in the hot oven. Bake until warmed through, 3-4 minutes.
SALAD CITY
Rinse the salad leaves. In a bowl, combine the rinsed salad leaves, the peas, a drizzle of olive oil, a squeeze of lemon juice, and seasoning.
BELLE MARBELLA!
Plate up a hearty serving of the chicken Marbella. Side with the fresh salad and the crusty baguette. Sprinkle over the remaining oregano. Amazing work, Chef!

Free-range Chicken Pieces - 4
Capers - 30g
Pitted Kalamata Olives - 50g
Pitted Dates - 20g
Red Wine Vinegar - 20ml
Red Onion - 1
Lemon - 1
Fresh Oregano - 8g
White Wine - 85ml
Sourdough Baguette - 1
Salad Leaves - 40g
Peas - 80g

Download the Recipe

Serves 3

PREP THE CHICKEN
Preheat the oven to 200°C. Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken pieces until browned, 3-4 minutes per side. While the chicken is frying, drain the capers and olives, and roughly chop the dates.
ROASTY ROAST
In a large baking dish, combine the vinegar, the drained olives, the onion wedges, the drained capers, the chopped dates, the juice of 3 lemon wedges, ½ the chopped oregano, the white wine, 120ml of water, and seasoning. Top with the browned chicken and roast until the chicken is cooked through, 15-20 minutes.
LE BAGUETTE
Butter the cut-side of the halved baguettes or drizzle with oil. Place on a separate roasting tray, cut-side up, and pop in the hot oven. Bake until warmed through, 3-4 minutes.
SALAD CITY
Rinse the salad leaves. In a bowl, combine the rinsed salad leaves, the peas, a drizzle of olive oil, a squeeze of lemon juice, and seasoning.
BELLE MARBELLA!
Plate up a hearty serving of the chicken Marbella. Side with the fresh salad and the crusty baguette. Sprinkle over the remaining oregano. Amazing work, Chef!

Free-range Chicken Pieces - 6
Capers - 45g
Pitted Kalamata Olives - 75g
Pitted Dates - 30g
Red Wine Vinegar - 30ml
Red Onions - 2
Lemons - 2
Fresh Oregano - 12g
White Wine - 125ml
Sourdough Baguettes - 2
Salad Leaves - 60g
Peas - 120g

Download the Recipe

Serves 4

PREP THE CHICKEN
Preheat the oven to 200°C. Place a pan over high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken pieces until browned, 3-4 minutes per side. While the chicken is frying, drain the capers and olives, and roughly chop the dates.
ROASTY ROAST
In a large baking dish, combine the vinegar, the drained olives, the onion wedges, the drained capers, the chopped dates, the juice of 4 lemon wedges, ½ the chopped oregano, the white wine, 160ml of water, and seasoning. Top with the browned chicken and roast until the chicken is cooked through, 15-20 minutes.
LE BAGUETTE
Butter the cut-side of the halved baguettes or drizzle with oil. Place on a separate roasting tray, cut-side up, and pop in the hot oven. Bake until warmed through, 3-4 minutes.
SALAD CITY
Rinse the salad leaves. In a bowl, combine the rinsed salad leaves, the peas, a drizzle of olive oil, a squeeze of lemon juice, and seasoning.
BELLE MARBELLA!
Plate up a hearty serving of the chicken Marbella. Side with the fresh salad and the crusty baguette. Sprinkle over the remaining oregano. Amazing work, Chef!