This Chicken Marbella recipe is as easy to make FODMAP friendly. It’s traditionally made with dates, but I find that if you add a little extra molasses then it’s just as good.
This is one recipe that I find myself coming back to time and time again. The mix of sweet, salty sour, bitter and unami really come together in this recipe, and it’s very easy to make extra if you’ve got more people to serve.
I also like the fact it can be made in advance (up to 2 days) and popped in the oven when you’re ready. It looks complicated but it only takes about 15 minutes to prepare.
Whilst it’s cooking away I then select and prepare 3 different vegetables to serve with it. My choices vary here, but I most often choose between a selection of pumpkin, broccoli, broccolini, bok choy, carrots, potato or green beans. If you haven’t made chicken marbella before then I highly recommend that you give this recipe a go! It’s absolute delicious and the whole family is sure to love it.
Ingredients:
- 8 chicken legs, drumstick, and thigh attached, skin on, and scored 3 or 4 times to the bone (2 kgs)
- 15 g fresh oregano
- 3 tbsps red wine vinegar
- 3 tbsps olive oil (garlic infused for some extra flavour)
- 100 g pitted green olives
- 60 g capers, plus 2 tbsps of the liquid
- 2 bay leaves
- 1 20 mL dry white wine
- 1 tbsps sugar cane molasses
- salt and black pepper
Direction: Pop all of it into a baking tray and it can be stored in the fridge for up to 2 days!
To download and print a copy of my Chicken Marbella recipe then simply click the image below:
