Chicken marbella is a dish that I first read about in The Silver Palate Cookbook. I was really intrigued by the Spanish and Moroccan flavours in this dish, but like a lot of the recipes in the cookbook I found this one to take a lot of hours. The recipe called for marinading the chicken overnight and then baking it for an hour or so. Although I'm sure the authentic chicken marbella is absolutely fantastic I just don't have enough patience to wait for my meal. I instead created a quick version of this dish, where I do the whole meal on the stove-top and use halved chicken breasts, without marinading them. My husband and I really enjoyed it and I found the same sweet, sour and salty flavours come through. I recommend serving this with either cooked rice or couscous. Take yourself on a culinary adventure with this quick chicken marbella.

Serves 3


  • 3 tbsp olive oil
  • 3 chicken breasts, cut in half
  • coarse salt and fresh black pepper
  • 1/2 tsp Spanish paprika
  • 1/4 tsp dried oregano
  • 4 garlic cloves, grated
  • 1 small onion, sliced thinly
  • orange bell pepper, sliced thin (optional)
  • 1/4 cup green olives, halved
  • 1/2 cup dry white wine
  • 1/4 cup red wine vinegar
  • 1 tbsp brown sugar
  • 1/2 cup prunes, pitted
  • 1/4 cup chopped fresh flat-leaf parsley

1. Preheat a large deep non-stick skillet on medium high heat, drizzle in the olive oil and place in the halved chicken breasts. Season the chicken with salt, pepper, Spanish paprika and the oregano. Sear the chicken about 2 minutes on both sides.

2. Add in the grated garlic, sliced onion, the sliced bell pepper (if using) and the green olives, gently mix with the chicken. Once the onion is translucent, deglaze the pan with the white wine and the red wine vinegar. Make sure to the scrap the brown bits off of the bottom of the pan. Let the alcohol cook out.

3. Sprinkle in the tablespoon of brown sugar and place the lid on for about 5-7 minutes so the chicken can finish cooking. In the last minute of cooking, gently mix in the prunes and the chopped parsley. Once the prunes start to soften turn the heat off. Serve immediately with rice or couscous.

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