Chicken Marbella with a twist! We’ve taken the classic Marbella and made it into an easy mid-week, one tray dish. The chicken drumsticks are not only a nice change but are also amazingly tender and flavoursome from the sweet dried fruit, olives, capers, garlic and herbs.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the marinade for the chicken.
Ingredients
- ¼ cup red wine vinegar
- ¾ cup of pitted green olives
- ½ cup of dried dates (cut in half)
- ¼ cup capers
- 3 cloves of garlic (crushed)
- Zest and juice of one lemon
- 1 cup of coriander (finely chopped)
- Salt and pepper
Method
- Add all of the ingredients into an airtight container and store in the fridge.
Remove the ends from the green beans and store in an airtight container in the fridge.
Tips
Tips
- If you can marinate the chicken for longer we recommend you do so. You could even marinade it the night before or in the morning.
- This recipe is so easy to prepare and always a crowd pleaser – making it a great meal for entertaining. The recipe easily doubles, just spread across two trays.
Shortcuts
Vegetables
- You can swap out the sweet potatoes for baby potatoes (either little ones or slice them in half) and pre-boil them for 10-15 minutes until cooked through before adding them to the tray bake.
- You can swap out the green beans for broccolini or asparagus.
Protein
- You can use maryland chicken instead of drumsticks or thighs with the bone in. Note that cooking times may vary slightly depending on the cut you use. We recommend removing the chicken once it’s cooked, allowing the sweet potatoes to cook and crisp up slightly then adding the chicken back in for the last few minutes.
- For a pescatarian option you can cook the sweet potatoes with the chicken marinade and then add white fish fillets to bake for the last 15 minutes or so.
Other
- Swap dates for dried prunes or apricots.
- Swap coriander for fresh parsley.
Ingredients
- 1 kg chicken drumsticks (approx. 10)
- 1 ¼ cup of stock or bone broth
- 3 medium sweet potatoes (cut into quarters lengthwise)
- 3 Tbsp olive oil
- ¼ cup red wine vinegar
- ¾ cup of pitted green olives
- ½ cup of dried dates (cut in half)
- ¼ cup capers
- 3 cloves of garlic (crushed)
- 1 lemon (juice and zest)
- 1 cup of coriander (finely chopped)
- Salt and pepper
Green beans
- 2 large handfuls of green beans
- ½ cup of water
- 2 tsp butter
- Pinch of salt
Method
- Preheat the oven to 180 degrees fan bake.
- In a large baking dish (we used one that was 40cm x 30cm) combine the olive oil, red wine vinegar, olives, dates, capers, garlic, lemon (juice and zest), coriander, salt and pepper. Mix together and then toss through the chicken drumsticks. Allow to marinade if you’ve got time but if not just while the oven heats up.
- Drizzle the sweet potato wedges in a little olive oil and a sprinkle of salt. Toss well and then add to the baking dish with the chicken. Pour over the stock and pop in the oven to cook for 1 hour and 10-20 minutes depending on your oven. You want most of the liquid to have evaporated, the chicken golden brown and the sweet potatoes nicely cooked. We recommend turning the drumsticks over after about 45 minutes so both sides can get nice and crisp.
- When the Marbella is nearly cooked, prepare your green beans. Add the green beans and ½ cup of water to a large pan and bring to a boil, once the water has evaporated and green beans are al dente (approx 4 minutes) then remove from the heat and add the butter, sprinkle with salt and toss well.
Variations
Vegetables
- You can swap out the sweet potatoes for baby potatoes (either little ones or slice them in half) and pre-boil them for 10-15 minutes until cooked through before adding them to the tray bake.
- You can swap out the green beans for broccolini or asparagus.
Protein
- You can use maryland chicken instead of drumsticks or thighs with the bone in. Note that cooking times may vary slightly depending on the cut you use. We recommend removing the chicken once it’s cooked, allowing the sweet potatoes to cook and crisp up slightly then adding the chicken back in for the last few minutes.
- For a pescatarian option you can cook the sweet potatoes with the chicken marinade and then add white fish fillets to bake for the last 15 minutes or so.
Other
- Swap dates for dried prunes or apricots.
- Swap coriander for fresh parsley.
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