Delivering big flavor with a minimal amount of effort, Chicken Marbella is one of those meals that routinely defies expectations. Originally appearing in the Silver Palate Cookbook in 1982, this Mediterranean-inspired baked chicken dish uses chopped prunes and olives to produce a sweet and savory sauce that is absolutely irresistible. It’s simple to make, easy to scale, and never fails to impress.

So what’s the catch? Unfortunately, the original recipe requires an oven—not a piece of equipment available to most overlanders out on the trail. However, we’ve developed a Dutch oven “campfire” version that can bring this flavorful, crispy-skinned chicken classic out on the road.

INGREDIENTS

• 1 cup chopped prunes
• 1 cup pitted green olives
• ½ cup dry white wine
• ¼ cup capers
• ¼ cup red wine vinegar
• 6 garlic cloves, roughly chopped
• 2 tablespoons dried oregano
• 2 bay leaves
• 1 teaspoon salt
• 4 chicken thighs, skin left on
• 1 tablespoon olive oil
• 4 teaspoons brown sugar

INSTRUCTIONS

At home, place all ingredients except for the oil and brown sugar in a freezer bag to marinate. Place in your ice chest for at least 6 hours and up to 48 hours.

At camp, prepare 27 coals. You can use wood embers if you must, but you’ll have to guestimate the proper heat ratio (you’re aiming for 425°F). Once the coals are ready, knock them into a flat pile and place the Dutch oven on top of all of them. This will produce the high heat required for browning.

Heat 1 tablespoon of oil in the Dutch oven. The oil is hot and ready when a drop of water instantly sizzles when it hits the pan. Remove the chicken from the marinade, and dust 1 teaspoon brown sugar over the skin side of each thigh. Brown the thighs skin side down over high heat until crispy and deep golden brown (about 6-8 minutes). Flip to brown the other side (around 2 minutes).

Pull the Dutch oven from the heat. Add the marinade (liquid, prunes, olive, capers, and all) and cover. Set the oven on a bed of nine coals and evenly distribute 18 coals on the lid. Bake for 30 minutes, until the thighs are cooked through and their juices run clear when pierced with a knife.

Serve over couscous with a side salad.

This recipe was first published in the Summer 2016 issue of Overland Journal Europe.

Words and image: Fresh Off the Grid

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