Chicken marbella.
Cook time: 50 mins | Prep time: 15 mins | Serves: 4
Ingredients.
4 chicken thigh cutlets, skin on, bone in
1 spanish onion, cut into thin wedges
3 garlic cloves, finely chopped
150g pitted dates, finely chopped
100g baby capers plus 2 tablespoons caper brine
3 sprigs fresh oregano, extra to serve
2 tablespoons (40ml) red wine vinegar
2 tablespoons (40ml) extra virgin olive oil, extra to serve.
2 tablespoons (40ml) pomegranate molasses
100g green beans, trimmed
salt and pepper to taste
Method.
1. Preheat the oven to 180°C fan forced (350°F). Get a shallow ovenproof pan with a lid.
2. Place the onion, garlic and chicken thigh cutlets in the pan.
3. Add dates, capers plus some liquid, 3 sprigs of oregano, red wine vinegar, oil, 1/2 cup of water, pomegranate molasses, salt and pepper. Use your hands to mix in all the ingredients and coat chicken thighs with liquid. Place chicken skin side up to finish.
4. Place the lid onto the pan and place it in the oven. Cook for 40 minutes.
5. Carefully remove the lid after 40 minutes. Add the green beans on top and cook for another 10-15 minutes on 200ºC fan.
6. Discard the cooked oregano. Add the leftover oregano, drizzle of pan juices, olive oil, salt and pepper. Serve with brown rice.
Cooking tips: Freeze any leftover juices as they are perfect to add to your next roast for extra flavour.
