Paleo Chicken Marbella

Paleo Chicken Marbella
  • Sumo

This is a remake of Chicken Marbella originally from the Silver Palate cookbook and featured in Epicurious. The original recipe calls for a whole cup of brown sugar and uses prunes. It’s not that hard to take classic recipes and remake them to fit the way I eat. This requires a little planning ahead of time because the chicken needs to marinate for several hours (or all day) in the fridge before cooking.





Paleo Chicken Marbella


  • 4 chicken legs with the thighs
  • 3 cloves garlic, crushed
  • 1 Tablespoon oregano
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons olive oil
  • 10 green olives, pitted
  • 3 Tablespoons capers
  • 2 Tablespoons of the juice the capers came in
  • 4 dates, pitted and halved
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 1/4 cup white wine
  • 1 Tablespoon honey


  1. Place the chicken and everything except the white wine and honey in a large bowl or zip lock bag.
  2. Mix it all around until the chicken is well coated and then place in the fridge to marinate for several hours or all day.
  3. Put the marinated chicken and all of the marinade in a casserole dish or spread it out on a baking tray.
  4. Whisk the white wine and honey together and pour over the chicken.
  5. Place in a 180 C (375F) oven and bake for 50 minutes.

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One Comment

  1. This looks delicious! I can’t wait to give it a try. I may add some grilled radicchio (as any time I can add a superfood to a recipe for my family I try to do so) but otherwise leave the recipe exactly as is. Thanks for sharing this!