This simple Paleo Chicken Marbella recipe makes for a hearty meal with lots of flavors and a nice sweet and savory contrast.
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!