Chicken Marbella

• 12bone-in skin-on chicken thighs
• 6garlic cloves, crushed
• 6 gdried oregano (about 2 tbsp)
• 150gpitted prunes
• 100gpitted green olives
• 3 tbspcapers with a splash of their brine
• 4 tbspred wine vinegar
• 3 tbspolive oil
• 3bay leaves
• 2 tbspsoft brown sugar
• 150mldry white wine
• fine salt
• black pepper
• 300gbulgur wheat
• 500mlhot chicken stock
• 25gparsley, chopped
• 400ggreen beans, steamed

Method

1. 1Put the chicken in a large bowl or bag with the garlic, oregano, prunes, olives, capers and brine, vinegar, olive oil, bay, a teaspoon of salt and plenty of pepper. Turn to coat and refrigerate for at least 30 minutes, or overnight if you can; the marinade is the sauce and longer is better.
2. 2Heat the oven to 200C fan. Tip the chicken and everything in the bowl into a large roasting tray in a single layer, skin-side up. Sprinkle the brown sugar over the chicken skin and pour the wine into the tray around it, not over the skin.
3. 3Roast for 45 to 50 minutes, basting once with the tray juices, until the skin is deep golden and sticky at the edges and the thickest meat away from the bone reaches 75°C for 30 seconds. The prunes will collapse into the sauce and the olives will wrinkle.
4. 4During the final 15 minutes of roasting, cook the bulgur with the hot stock according to its packet instructions, adding water if required. Fork through with the parsley. Steam the green beans for 5–7 minutes until tender. Rest the chicken for 5 minutes and discard the bay leaves before serving.
5. 5Serve two thighs each over the bulgur with the prunes, olives and capers spooned over and plenty of the tray juices, and the green beans alongside.

Per serving

kcal

642

protein

52.8g

fibre

9.6g

carbs

61.7g

fat

19.7g