Chicken Marbella
Chicken Marbella is what I make when I want something really different from my normal American fare. The sour vinegar and olives balances the sweet prunes and the chicken is seared so moist and tender. It's sweet and sour with a twist, a family favorite. Most Chicken Marbella recipes call for you to marinade the chicken. I prefer to sear and cook mostly plain meat and create the sauce separately which I feel makes the meat more tender and the sauce more delicious.
Ingredients
Sauteed Chicken
- 3 lbs your preferred cuts of chicken can be cubed or left intact
- sea salt
- black pepper ground
- 3 Tbsps. All Purpose Flour I recommend Einkorn
- 3+ Tbsps. preferred cooking fat I used coconut oil
Sauce
- 8 Tbsps. unsalted butter
- 7-8 cloves garlic about 3 Tbsps
- 3 Tbsps. fresh oregano
- 3 Tbsps. all purpose flour
- 1 cup chicken bone broth
- 1/2 cup red wine vinegar
- 1 1/2 tsps. sea salt more to taste
- 1/4 cup sucanat or preferred sweetener
- 1 cup prunes
- 1/2-3/4 cup green olives
- 1/4 cup capers
- 1/4 preserved lemon chopped fine
Instructions
Sautee the chicken
- Dry the chicken.
- Toss the chicken pieces in salt, pepper and flour.
- Sautee the chicken in your preferred oil until it has been cooked through.
Prepare the Sauce
- Heat the garlic and oregano slowly in the butter until the garlic is tender and fragrant. Be careful because garlic burns quickly. When the garlic is tender add in the flour and whisk.
- Pour in the broth while whisking. The mixture will immediately thicken. Keep whisking for at least a minute.
- Add in the vinegar, sugar and salt.
- Turn off the heat and add in the olives, prunes , capers, and lemon.
- Stir the cooked chicken into the sauce. Serve over rice.
