Name: Chicken marbella with orzo
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 3
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; 150ml dry white wine; 200g orzo; knob of salted butter; handful of soft herbs (one or a mixture of parsley, coriander and chives), chopped

Chicken marbella on a bed of rice with a glass next to it

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
150ml dry white wine
200g orzo
knob of salted butter
handful of soft herbs
(one or a mixture of parsley, coriander and chives), chopped

Method

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.