Dried Fig Chicken Marbella

Name: Dried Fig Chicken Marbella
Cuisine: South African
Ingredients: 1,6 kg Chicken drums and thighs, bone-in and skin-on; 60 ml minced Garlic; 30 ml dried Oregano; 10 ml Salt; 5 ml freshly ground Black Pepper; 60 ml Balsamic Vinegar; 60 ml Olive Oil; 125 ml dried Figs, halved; 90 ml Green Olive; 90 ml Black Olives; 3 Bay Leaves; 60 ml Brown Sugar; 150 ml White Wine; 30 ml freshly chopped Italian Parsley

Sean Strydom @Sean_Strydom

Port Elizabeth

Dried Fig Chicken Marbella

Sean Strydom @Sean_Strydom

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Ingredients

1,6 kgChicken drums and thighs, bone-in and skin-on
60 mlminced Garlic
30 mldried Oregano
10 mlSalt
5 mlfreshly ground Black Pepper
60 mlBalsamic Vinegar
60 mlOlive Oil
125 mldried Figs, halved
90 mlGreen Olive
90 mlBlack Olives
3Bay Leaves
60 mlBrown Sugar
150 mlWhite Wine
30 mlfreshly chopped Italian Parsley

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Steps

1

In a large oven tray, combine Garlic, Oregano, Salt, Pepper, Vinegar, Olive Oil, Figs, green and black Olives and Bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, for at least 30 minutes.
2

Preheat the oven to 180°C.
3

Turn the chicken pieces over in the marinade and arrange in a single layer baking tray. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
4

Cook for 50 minutes, spooning the juices over the chicken pieces a few times during cooking.