Eosinophilic Esophagitis Friendly Chicken Marbella with Olives and Capers
Total time9 hr 15 min
Prep time20 min
Cook time55 min
4.6(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the marinade and chicken
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6 pieces)
- ½ cup pitted green olives, roughly chopped
- ½ cup pitted prunes, roughly chopped
- ¼ cup capers, drained
- 2 tbsp caper brine (from the jar)
- 6 cloves garlic, minced
- 3 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
For roasting
- 3 tbsp honey
- ½ cup low-sodium chicken broth
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the olives, prunes, capers, caper brine, garlic, red wine vinegar, olive oil, oregano, cumin, salt, and pepper. Add the chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 8 hours or overnight.
- 2
Remove the chicken from the refrigerator 30 minutes before baking. Heat the oven to 375°F (190°C).
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!