Chicken Marbella with Olives Apricots

Chicken Marbella is one of those unforgettable dishes that combine sweet and savory flavors so perfectly it always feels special yet effortless enough for comforting weeknights. This version comes together beautifully in a multi-cooker and highlights the briny richness of olives and capers paired with sweet dried apricots and a hint of brown sugar. Every time I serve this to friends or family, there is never a bite left.

The first time I made this version was for a holiday potluck and everyone raved about the sauce. It quickly became my go-to for fuss-free entertaining and cozy Sunday dinners.

Ingredients

• Bone-in skin-on chicken thighs: give the most flavor and juicy texture Try to choose pieces with nice plump skin and even sizing
• Kosher salt and freshly ground black pepper: bring out the chicken’s savoriness and accentuate the other flavors Use flaky kosher salt for best results
• Olive oil: adds richness and helps brown the chicken Choose a fresh fruity oil if possible
• Garlic: infuses the dish with depth and aromatic flavor Slice thin for better caramelization
• Dried apricots: bring a subtle floral sweetness Pick plump and moist apricots for best texture
• Pitted kalamata olives: lend briny punch and fruitiness Choose olives that are glossy and not shriveled for the freshest flavor
• Dry white wine: adds acidity and rounds out the sweetness Look for a crisp wine you would actually drink
• Drained capers: offer tangy bite and a touch of salt Always give them a rinse before adding to tone down sharpness
• Light brown sugar: enhances the caramelized notes while keeping the dish balanced Fresh soft brown sugar melts in best
• Dried oregano: gives earthy herbaceousness Pick a fresh looking dried oregano with a greenish hue not brown or faded

Step-by-Step Instructions

Sear the Chicken:

Pat the chicken thighs dry and season both sides generously with salt and pepper Place your multi-cooker on high saute and allow it to heat up for five minutes Add olive oil and half the chicken thighs skin-side down Cook undisturbed for six to eight minutes until the skin is deeply browned Flip and brown the second side for four to six minutes Remove to a plate and repeat with the rest of the chicken This builds a delicious base and keeps the chicken juicy

Layer in the Aromatics:

Add the sliced garlic to the hot pot quickly moving it around so it browns lightly in about one minute Add the apricots olives white wine capers brown sugar dried oregano and one third cup water Stir well scraping up any browned bits from the bottom to create a super flavorful sauce base

Assemble and Pressure Cook:

Turn off saute mode Place the rack on top of the olive and apricot mixture with the handles up Arrange the browned chicken thighs skin-side up on the rack Secure the lid and set to high pressure cook for ten minutes This keeps the meat incredibly tender while infusing with all the seasonings

Quick Release and Finish:

Once the cycle ends carefully quick release according to your cooker’s instructions Remove the chicken to a serving platter and spoon the olive apricot mixture all around Cover loosely to keep warm

Simmer and Serve:

Take out the rack and set pot to normal saute Simmer the sauce for six to eight minutes until it halves and becomes slightly thickened Spoon the concentrated sauce over the plated chicken and serve while hot

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Capers are my favorite part of this dish Because I love their briny pop I always sneak in a few extra It reminds me of dinners at my aunt’s house where capers made every meal feel special nobody could ever get enough of them

Storage Tips

Let leftovers cool completely before storing Place chicken and sauce together in an airtight container in the refrigerator It will keep well for up to three days To reheat gently warm on the stove with a splash of water to loosen the sauce

Ingredient Substitutions

No dried apricots Use golden raisins or chopped prunes for that touch of sweetness If you do not have kalamata olives green olives work well too For the wine you can substitute chicken broth and a dash of lemon juice

Serving Suggestions

This chicken is perfect spooned over orzo or fluffy rice which soak up all that luscious sauce Add a crisp green salad or lightly roasted seasonal vegetables A hunk of warm crusty bread is a must for mopping up every drop

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Cultural and Historical Context

Chicken Marbella was made famous by the Silver Palate Cookbook in the 1980s and quickly became the darling of dinner parties everywhere Its Mediterranean flavors reflect the diverse influences of Spanish and Italian kitchens merging fruit and briny elements like olives and capers in one unforgettable dish

Recipe FAQs

→ What type of chicken works best for this dish?

Bone-in, skin-on chicken thighs offer the most flavor and remain juicy during cooking, making them ideal for this preparation.

→ Can I substitute the dried apricots?

Dried prunes or golden raisins are good alternatives, providing similar sweetness and texture.

→ How do the capers and olives affect the flavor?

Capers and kalamata olives add brininess and depth, balancing the subtle sweetness of the apricots and brown sugar.

→ Is it necessary to use a multi-cooker?

A multi-cooker streamlines the process, but you can also prepare this dish in a Dutch oven or heavy skillet with lid.

→ What can I serve alongside?

This chicken pairs well with rice, couscous, or crusty bread to soak up the savory-sweet sauce.