Apricot Chicken Marbella with Saffron Rice
Apricot Chicken Marbella is a sweet, savory, and briny baked chicken dish with dried apricots, Spanish green olives, capers, garlic, oregano, white wine, and sherry vinegar. Served over fragrant saffron rice, it is an elegant make-ahead dinner with bold Mediterranean-inspired flavor.
Servings 8
Calories 704kcal
Ingredients
For the Apricot Chicken Marbella
- 8 bone-in skin-on chicken thighs (1.36 kg) about 3 lb
- ¼ cup extra-virgin olive oil (60 ml)
- ¼ cup sherry vinegar (60 ml) or red wine vinegar
- 6 cloves garlic (18 g) minced or finely grated
- 1 tablespoons dried oregano (3 g)
- 2 bay leaves (0.4 g)
- 5.7 ounces pitted Castelvetrano green olives (162 g)
- ½ cup capers with brine (4 oz/118 ml)
- 6 ounces dried apricots (170 g) chopped
- 1 teaspoons kosher salt (3 g)
- ½ teaspoons freshly ground black pepper (1 g)
- ¼ cup packed light brown sugar (50 g)
- ½ cup dry white wine (120 ml) Sauvignon Blanc or Pinot Grigio
- 2 tablespoons fresh flat-leaf parsley (8 g) chopped, for serving
For The Saffron Rice
- 2 cups basmati rice (380 g) rinsed until the water runs mostly clear
- 3 cups chicken broth (720 ml)
- ½ teaspoons loosely packed saffron threads (0.1 g)
- 2 tablespoons butter (28 g or 30 ml) or extra-virgin olive oil
- ½ teaspoons kosher salt (1.5 g) or to taste depending on the broth
Instructions
Apricot Chicken Marbella
- Build the marinade. In a large glass or ceramic baking dish, combine the olive oil, sherry vinegar, garlic, oregano, bay leaves, olives, capers, caper brine, dried apricots, salt, and black pepper.¼ cup extra-virgin olive oil, ¼ cup sherry vinegar , 6 cloves garlic , 1 tablespoons dried oregano, 2 bay leaves, 5.7 ounces pitted Castelvetrano green olives, ½ cup capers with brine, 6 ounces dried apricots, 1 teaspoons kosher salt, ½ teaspoons freshly ground black pepper
- Marinate the chicken. Add the chicken thighs and turn several times to coat thoroughly. Arrange skin-side up, cover, and refrigerate for at least 4 hours, preferably 8 to 24 hours.8 bone-in skin-on chicken thighs
- Preheat the oven. Heat the oven to 375°F (190°C). Remove the chicken from the refrigerator while the oven heats.
- Prepare for roasting. Arrange the chicken skin-side up in a single layer. Tuck the apricots, olives, capers, and bay leaves around the thighs, leaving most of the skin exposed. Sprinkle the brown sugar evenly over the chicken and pour the white wine around the edges of the pan.¼ cup packed light brown sugar, ½ cup dry white wine
- Roast the chicken. Bake uncovered for 45 to 55 minutes. About halfway through cooking, spoon some of the pan juices lightly over the chicken.
- Check for doneness. Roast until deeply golden and the thickest part of the thighs registers 175°F to 185°F (79°C to 85°C). Chicken is safe at 165°F (74°C), but thighs become more tender at the higher temperature.
- Rest the chicken. Let stand in the pan for 5 to 10 minutes before serving.
Saffron Rice
- Bloom the saffron. Warm about ¼ cup of the chicken broth. Add the saffron and let stand for 10 minutes to release its color and aroma.½ teaspoons loosely packed saffron threads
- Toast the rice. Melt the butter in a medium saucepan over medium heat. Add the rinsed, well-drained rice and cook for about 2 minutes, stirring gently.2 cups basmati rice, 2 tablespoons butter
- Simmer the rice. Add the saffron broth, remaining chicken broth, and salt. Bring to a gentle boil, cover, reduce the heat to low, and cook for 15 to 17 minutes, or until the liquid is absorbed.3 cups chicken broth, ½ teaspoons kosher salt
- Rest and fluff. Remove from the heat and let stand, covered, for 10 minutes. Fluff gently with a fork.
- Serve
- Plate and finish. Spoon the saffron rice onto a serving platter or individual plates. Arrange the chicken over the rice, then spoon the warm apricots, olives, capers, and pan juices generously over the top. Finish with fresh parsley.2 tablespoons fresh flat-leaf parsley
Notes
Most of the alcohol will evaporate. For a truly Alcohol-Free Option: Replace the dry white wine with equal parts white grape juice (¼ c/60 ml) and chicken broth (¼ c/60 ml). This keeps the fruity acidity and pan-sauce depth without making the Chicken Marbella overly sweet.
Nutrition
Serving: 1serving | Calories: 704kcal | Carbohydrates: 61g | Protein: 29g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 1524mg | Potassium: 673mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1160IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 3mg