Introducing: my Paleo Chicken Marbella recipe, my boyfriend Ryan’s very favorite dish I cook.
This Paleo Chicken Marbella recipe makes a hearty meal with lots of flavors coming from olives, capers, prunes, oregano, and chicken broth. The prune + caper combination makes a nice sweet and sour contrast, creating a delicious savory taste.
I made this dish for Ryan’s birthday dinner, and we invited several extended family members to join. Though some were perhaps a bit skeptical of the interesting ingredients, everyone loved it! This dish is truly great for entertaining.
I love making this Chicken Marbella recipe because it’s very easy to put together. The only food prep it requires is peeling and mincing garlic. Everything else is easily thrown together for a marinade, then placed in a baking dish, has the broth poured over it, and baked. Simple!
I created my own adaptation of this recipe from Simple Recipes to make it paleo.
This recipe is also Whole30 compliant, so long as you use chicken broth or stock instead of the wine, and ensure that you buy olives and capers without added sulfites.
This simple Paleo Chicken Marbella recipe makes for a hearty meal with lots of flavors and a nice sweet and savory contrast.
- 5 lbs chicken, I use combination of breast, thigh, and leg pieces
- 1/2 head garlic, minced
- 2 tbsp dried oregano
- coarsely ground salt and pepper, to taste
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/2 cup pitted prunes
- 1/3 cup green olives, halved or whole
- 1/4 cup capers, with some juice
- 1/2 cup chicken broth, stock, or white wine
- fresh parsley, chopped (optional)
Make the marinade in a large bowl by combining the garlic, dried oregano, pepper and sea salt, red wine vinegar, olive oil, prunes, olives, and capers.
Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover and refrigerate, letting the chicken marinate, for 2-3 hours or overnight.
Preheat the oven to 350°F. Place the chicken pieces in two shallow large baking pans with the marinade poured over them. Also pour the chicken broth, stock, or white wine evenly over the chicken.
Bake for 50 minutes to 1 hour. Chicken is done when you insert a knife in the thickest piece and the juices run out clear, not pink.
Serve chicken in bowls with juices. Optionally, add fresh parsley and serve with cooked cauliflower rice. Enjoy!
