Chicken Marbella

SERVES 6 • 

 I’ve altered it by using boneless chicken breasts rather than thighs and removing the sugar. Back when I was attending college in New York City, I used to walk by the Silver Palate shop on my long strolls through the Upper West Side. Not much into cooking back then, I don’t think I ever went in.

2 pounds boneless, skinless chicken breasts

1 cup prunes, pitted and halved

2 cups green olives, pitted

½ cup honey

¼ cup olive oil

¼ cup capers

2 tablespoons apple cider vinegar

2 tablespoons minced fresh garlic

2 tablespoons dried oregano

3 bay leaves

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

¼ cup minced fresh flat-leaf parsley

Rinse the chicken and pat dry. Cut into 2-inch cubes.

In a large bowl, combine the prunes, olives, honey, olive oil, capers, vinegar, garlic, oregano, bay leaves, salt, and pepper. Add the chicken cubes to the bowl and toss to coat completely. Cover and refrigerate for 2 hours up to overnight.

Preheat the oven to 350°F.

Transfer the chicken and marinade to a 13 by 9-inch baking dish, arranging the chicken in a single layer. Bake for 40 to 50 minutes, until the edges of the chicken pieces are golden brown. Sprinkle the chicken with the parsley and serve.