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Overhead shot of roasted golden-brown chicken thighs in a skillet topped with green olives, dried figs, capers, and a whole roasted head of garlic, on a dark background.
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Chicken Marbella with Dried Figs

Chicken Marbella with dried figs swapped in for the traditional prunes – briny olives and capers, a whole head of roasted garlic, baked in a sweet-tangy pan sauce.
Prep Time15 minutes
Cook Time40 minutes
Inactive Time8 hours
Total Time8 hours 55 minutes
Course: Main Course
Cuisine: Mediterranean-inspired
Servings: 6
Author: Daniela Gerson

Ingredients

  • 3 pounds chicken thighs
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup sherry vinegar
  • 1 1/2 cups dried figs
  • 3/4 cup green olives pitted
  • 1/4 cup capers with a bit of juice
  • 1/2 cup wine red or white
  • 1/4 cup light brown sugar
  • 1 head garlic split in half (a couple minced cloves, optional)
  • 2 bay leaves
  • Fresh herbs for serving such as parsley or cilantro (optional)
  • Kosher salt
  • Pepper

Instructions

  • Whisk together the olive oil and vinegars in a medium bowl and add the figs, olives, capers, bay leaves, minced garlic, 1 tablespoon of salt, and 1 teaspoon of pepper.
  • Place the chicken in a resealable plastic bag and pour in the marinade. Seal, pushing out as much air as possible, and squish everything around so the thighs are evenly coated. Refrigerate overnight.
  • When ready to cook, preheat the oven to 375°F. Arrange the chicken thighs skin side up in a single layer in a roasting pan. Nestle in the garlic head, cut side up. Pour the marinade over everything. Sprinkle the chicken with brown sugar and another 1/2 teaspoon of salt, then pour the wine around the chicken.
  • Bake for about 40 minutes, basting every 15 minutes with the pan juices, until the chicken hits 165°F and the skin's nicely browned.
  • Simmer the pan juices on the stove to reduce by half (optional but worth it, otherwise just serve straight out of the oven). Top with fresh herbs and enjoy.