Back by popular demand!
Chicken Marbella is one of my favourite ever recipes, which was first introduced to me by a personal chef client when I first moved to London.
I've taken all of the beautiful flavours from this dish - capers, dates, white wine, bay, oregano, olives and garlic - and slow cooked everything to create a deliciously tender chicken dish in rich, juicy sauce.
Paired with a light couscous with roasted sumac carrots, this is a lovely little dish you will want to come back to again and again.
NOTE: pictured with rice, but served with couscous!
Contains: sulphites, wheat.
Free-range Chicken Thighs (32.8%), Carrots (20.2%), White wine (15.7%) (Sulphites), Couscous (10.1%) (Wheat), onion (7.6%), Dried dates (2.7%), Red Wine Vinegar 350ml (2.5%) [Red Wine Vinegar [Red Wine Vinegar, Preservative (Potassium Metabisulphite)]], Capers (2.5%), Green olives (2.5%), garlic (1.5%), Parsley (1%), Lemon juice (0.63%), Dried bay leaf (0.18%), Turmeric (0.13%)