Mediterranean Orchard Chicken
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
Recipe inspiration: This is a personal take on Table Manners’ Marbella Chicken, with honey instead of brown sugar and apricots for an orchard-bright twist.
Substitutions: Use all thighs for richer flavor, or all breast for leaner meat (reduce cooking time slightly). Maple syrup works beautifully instead of honey.
Serving suggestions: Pairs with couscous, saffron rice, roasted potatoes, or crusty bread for soaking up the sauce.
Wine pairing: A crisp Sauvignon Blanc or a chilled rosé balances the sweet fruit.
Make-ahead: Marinate the chicken up to 24 hours before baking.
Leftovers: Keep refrigerated for 3 days. Reheat gently with a splash of broth or wine to revive the sauce.
Notes
1
Place the chicken in a large bowl or resealable bag. Add garlic, olive oil, vinegar, honey, capers, olives, apricots, prunes, oregano, basil, and bay leaves. Mix to coat, cover, and refrigerate overnight.
2
Preheat the oven to 200°C (180°C fan) or 400°F.
3
Arrange the chicken with its marinade in a roasting pan. Scatter grapes, if using, and pour white wine around the chicken. Season with salt and pepper.
4
Bake uncovered for 50–55 minutes, basting once or twice with the pan juices, until the chicken is golden and fully cooked.
5
Let the dish rest for 10 minutes before serving. Spoon the fragrant juices over each plate.
Instructions
6 chicken thighs (bone in skin on or boneless)
4 chicken breasts (boneless skinless cut in halves)
6 garlic cloves (minced)
2 Tbsp olive oil
2 Tbsp red wine vinegar
2 Tbsp honey (or brown sugar)
2 Tbsp capers (drained)
15 green olives (pitted)
8 dried apricots (halved)
6 dried prunes (halved)
1 tsp dried oregano
small handful fresh basil leaves (chopped)
3 bay leaves
½ cup seedless grapes (optional)
250 ml dry white wine
½ tsp salt
½ tsp black pepper
Mediterranean Orchard Chicken
Anthology of Crumbs
This dish is part feast, part memory — a tray that emerges from the oven shimmering with golden chicken, jewel-like fruit, and the fragrance of herbs. It’s my own take on Table Manners’ Marbella Chicken, reimagined with orchard fruit and a touch of honey in place of sugar. The result is comforting yet elegant: sweet dried apricots and prunes mingling with briny olives and capers, wine deepening into a sauce worth mopping up with bread. Best of all, it can be prepared the night before, ready to slide into the oven just as guests arrive.
Servings :
6
Calories:
Prep Time
20 min
Cooking Time
55 min
Rest Time
10 min
Total Time
1 hr 25 min
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