eCook Meal
Magnificent Chicken Marbella
with lemon, capers & sweet dates
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Magnificent Chicken Marbella?
The preparation time for Magnificent Chicken Marbella with lemon, capers & sweet dates is between 10 and 25 minutes.
What is the total time required to make Magnificent Chicken Marbella with lemon, capers & sweet dates?
The total time required to make Magnificent Chicken Marbella with lemon, capers & sweet dates is between 25 and 30 minutes.
How many servings does Magnificent Chicken Marbella provide?
4 servings
What are the main ingredients in Magnificent Chicken Marbella?
Capers, Chicken, Lemon, Oregano, Pea, Pitted Dates, Pitted Kalamata Olives, Red Onion, Red Wine Vinegar, Salad Leaves, Sourdough Baguette, White Wine
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Magnificent Chicken Marbella?
Capers, Chicken, Lemon, Oregano, Pea, Pitted Dates, Pitted Kalamata Olives, Red Onion, Red Wine Vinegar, Salad Leaves, Sourdough Baguette, White Wine
How many calories does Magnificent Chicken Marbella have?
981 calories
How much fat content does Magnificent Chicken Marbella have?
grams