Serious Eats / Niedle Creative
In contributor Rebecca Firkser’s twist on classic chicken Marbella, tender chicken thighs, prunes, and olives quickly soak up a tangy marinade in a bowl as the oven preheats. As the chicken roasts, the rendered fat melds with the marinade to create a rich, salty-sweet pan sauce that you’ll spoon over the chicken and rice or couscous. The dish can be served hot, cold, or at room temperature, making it ideal for both dinner parties and weeknights.
