Chicken marbella with orzo

Jul 17 2024

A retro classic with no chopping required – marinate the chicken overnight, then tip into a baking dish and it’s good to go

Ingredients

3
chicken thighs
3
chicken drumsticks
2
garlic cloves, crushed
1
tsp dried oregano
1
tbsp sherry vinegar
2
tbsp extra virgin olive oil
6
medjool dates, halved
9
green olives, pitted and halved
1
tbsp baby capers
2
bay leaves
½
tbsp soft dark brown sugar
150
ml dry white wine
200
g orzo
knob of salted butter
handful of soft herbs (one or a mixture of parsley, coriander and chives), chopped

Step 1
Put the chicken, garlic, oregano, vinegar, oil, dates, olives, capers and and bay leaves in a large shallow bowl or reusable food bag, season, toss well, and leave to marinate in the fridge for at least a couple of hours, or overnight.
Step 2
Heat the oven to 200C/180C fan/gas 6. Arrange the chicken in a single layer in a shallow baking dish and evenly spoon around the marinade. Sprinkle the chicken skins with the sugar and pour the wine around the dish, avoiding the chicken.
Step 3
Bake for 1 hr, basting with the juices after 30 mins. Meanwhile, cook the orzo until tender, then drain well and toss with a knob of butter and most of the herbs. Sprinkle the rest of the herbs over the chicken and serve with the orzo.