August 11, 2021

Chicken Marbella

Don’t be frightened by a few of the ingredients in this recipe. I promise it all comes together to make a flavorful dish that will blow your mind. The original recipe for this dish comes from The Barefoot Contessa. This is my Paleo/Whole30 take on a classic dish. I served it with my whipped sweet potatoes. Give it a try and let me know what you think.

Chicken Marbella

This recipe has a sweet and salty aspect and uses chicken thighs to keep it moist and flavorful. It's Whole30 and Paleo compatible and makes great leftovers.



  • 2.5-3 lbs. boneless, skinless chicken thighs
  • 1/2 C olive oil
  • 1/2 C red wine vinegar
  • 1 C prunes
  • 3/4 C green olives
  • 1-3.5oz jar caper with the brine
  • 15 garlic cloves
  • 2 T dried oregano
  • 2 tsp sea salt
  • 2 T coconut aminos
  • 1/2 tsp sea salt
  • 1/2 C chicken broth

  1. Preheat the oven to 350 degrees. Place the garlic cloves in tin foil with a little avocado oil and wrap up the tin foil to seal the garlic in. Roast the garlic for 40 minutes. After it cools, place the garlic in the refrigerator for later.
  2. Combine the chicken thighs, olive oil, red wine vinegar, prunes, green olives, capers with the brine, dried oregano, and 2 teaspoons of sea salt in a container with a lid or a zip lock bag. Place in the refrigerator for 24 hours to marinate.
  3. After a minimum of 24 hours preheat the oven to 350 degrees. Place the chicken, marinade, and roasted garlic in a 9x13 baking dish. Make sure you include everything from the marinade. Sprinkle the chicken with the coconut aminos and 1/2 teaspoon of sea salt. Pour the chicken broth around the chicken thighs, not on top of the chicken.
  4. Place in the oven and bake for 25-30 minutes. Serve hot with your favorite vegetable or my savory whipped sweet potatoes.


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