Chicken Mirabella

Chicken Mirabella


173 people made this

This Spanish and Moroccan inspired chicken dish is marinated in herbs and red wine overnight then slowly baked with green olives, prunes and capers.


Serves: 6 

  • 3 cloves garlic, minced
  • 1/3 cup pitted prunes, halved
  • 8 small green olives
  • 2 tablespoons capers, with liquid
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • salt and pepper, to taste
  • 1 (1 1/2kg) whole chicken, skin removed and cut into pieces
  • 1/4 cup packed brown sugar
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh parsley, for garnish

Preparation:15min  ›  Cook:1hour  ›  Extra time:8hours marinating  ›  Ready in:9hours15min 

  1. In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
  2. When ready to prepare, preheat oven to 180 degrees C. Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
  3. Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top then garnish with fresh parsley.

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