Roast Chicken with Anise and Prunes
This recipe is an updated take on the classic recipe Chicken Marbella, which is often made at Passover.
Serves: 6Hands-on: 30 minutesTotal: 7 hours 15 minutesDifficulty: Easy
- 1⁄4 cup olive oil
- 2 Tbsp. grated orange zest
- 1⁄4 cup orange juice
- 1 1⁄2 Tbsp. grated lemon zest
- 3 Tbsp. lemon juice
- 2 Tbsp. capers
- 1⁄2 cup pitted prunes
- 1⁄4 cup pitted Spanish green olives
- 1 medium bulb anise, cored and thinly sliced
- 2 bay leaves
- 1 whole chicken (5 lbs.), cut in 8 pieces
- 1⁄2 tsp. ground black pepper
- 4 tsp. salt, divided
- 1⁄2 cup dry white wine
- 2 Tbsp. brown sugar
- 3 Tbsp. chopped flat-leaf parsley
- Combine olive oil, orange zest and juice, lemon zest and juice, capers, prunes, olives, anise, and bay leaves in a large bowl.
- Sprinkle chicken with pepper and 3 teaspoons salt. Arrange chicken in a deep baking dish. Pour the marinade over the chicken. Cover tightly and marinate in the refrigerator for 6 hours.
- Preheat oven to 375°F.
- Transfer the chicken and marinade to a large baking dish. Pour the wine over chicken. Combine the brown sugar with the remaining teaspoon salt. Sprinkle brown sugar mixture over the chicken.
- Bake 45 minutes or until a thermometer inserted in the thickest part of the breast registers 165°F. Remove from the oven and transfer the chicken and sauce to a serving platter. Garnish with parsley and serve hot.