Gusta’s Marbella chicken…! This was my first attempt at cooking this recipe, recommended to me by my sister, and I don’t want to blow my own trumpet… but it was FAB. The combination of sweet and sour is always a winner and this recipe captures the perfect balance. Not a fan of fruit and meat? Try this recipe and you’ll be converted!
For 5 people:
- 10 boneless chicken thighs (a really inexpensive cut of meat) or you could use a jointed chicken, as shown on my blog post here
- 3 garlic cloves
- 2 tablespoons of red wine vinegar
- 2 tablespoons of olive oil
- 1 tablespoon of capers with a bit of juice
- 1 tablespoon of chopped dried/tinned prunes
- 1 tablespoon of chopped dried/tinned apricots
- 1 tablespoon of olives
- 1 dessertspoon of brown sugar
- a good glug of white wine
- teaspoon of paprika
- 1 bay leaf
If you have time, marinade your chicken thighs the night before along with the olives, capers, dried fruit, garlic, olive oil, vinegar and bay leaf.
When you’re ready to get cooking, slap that oven on to 170 degrees and let her heat up. Add the wine, paprika and sugar to the chicken mix and give it a bit of a toss. Then cook for 40 mins, opening the oven up after 20 and basting the chicken in the juices. Rest the dish for 10 mins before serving.
We had this with cous cous and broccoli, and although it might not look like much, we all went into the kitchen to scrape the pan for the last slithers of chicken and wolf mouthfuls of cous cous drenched in the numma sauce… guilty faces all round.