Chicken marbella.
Cook time: 50 mins | Prep time: 15 mins | Serves: 4
Ingredients.
4 chicken thigh cutlets, skin on
1 Spanish onion, cut into thin wedges
3 garlic cloves, chopped fine
6 sprigs of fresh oregano
150g pitted dates, roughly chopped
100g baby capers plus 2 tablespoons of brine
40ml red wine vinegar
40ml olive oil
40ml pomegranate molasses
1/2 cup of water
100g green beans, trimmed
Method.
1. Preheat the oven to 180°C fan forced (350°F). Get a shallow ovenproof pan with a lid.
2. Place the chicken thigh cutlets in the pan with onion and garlic.
3. Add dates, capers plus some liquid, 3 sprigs of oregano, red wine vinegar, olive oil, 1/2 cup of water, pomegranate molasses, salt and pepper.
4. Place the lid onto the pan and place it in the oven. Cook for 40 minutes. Trim ends of the green beans ready to add to the pan.
5. Carefully remove the lid after 40 minutes. Add the green beans on top and cook for another 10-15 minutes.
6. Discard the cooked oregano and bay leaves. Add the leftover oregano, drizzle of olive oil, salt and pepper. Serve with brown rice.
Cooking tips: Freeze any leftover juices as they are perfect to add to your next roast for extra flavour.
