Chicken Marbella

January 15, 2014 8 Comments

Chicken Marbella -

OH LORD! This recipe… It’s probably the best thing that ever happened to chicken drumsticks in my kitchen yet. And I mean it. I realize that I always say that when I post a new recipe. It’s always the best/my favorite recipe yet. I can’t help it, I’m always enthusiastic when it comes to good food. So let’s clarify my statement. It’s the best sweet and savory chicken drumstick recipe I’ve made so far. Fair enough?

Chicken Marbella -

Oh wait! Maybe I should start with this: what’s chicken Marbella? Thanks for asking! Well, chicken Marbella is a Spanish inspired chicken dish made with prunes, olives, capers (don’t worry, you can leave them out!), white wine, sugar (or honey!) and other ingredients.  The chicken is marinated overnight which makes it uber flavorful! (did I just use the word uber? Gosh, I think I need a nap)

Some people out there are not fans of sweet and savory combinations, I know that. Others are grossed out by prunes. Obviously these folks won’t get excited by this recipe, but that’s all right, I can take it. There’s another category of people who think they won’t like this combination. Because let’s face it, it can be unusual and weird for some palates. I suggest we trick them. Example: you invite some friends over for dinner and you don’t tell them what you’ll make (otherwise they might not come, you never know…). Once they tried – and obviously loved it – TADA you tell them what’s actually in there and boom we have new believers. I love this trick method, it always works! If you’re still reading, I guess I don’t need to convince you, right? So let’s get this marinade ready!

Chicken Marbella -

Chicken Marbella

Prep Time: 8 hours

Cook Time: 1 hour, 30 minutes

Total Time: 9 hours, 30 minutes

Yield: Serves 3 - Makes 6 drumstick

Serving Size: 2 drumsticks + sauce

Nutrition facts for two drumsticks + sauce:
Cal: 627 - Protein: 48g - Fat: 31g - Carbs: 37g - Fiber: 5.8g - Sugar: 20g
WW Old Points: 14 pts - Points+: 16 pts
Nutrition facts for one drumstick + sauce:
Cal: 313 - Protein: 24g - Fat: 15g - Carbs: 18g - Fiber: 2.9g - Sugar: 10.3g
WW Old Points: 7 pts - Points+: 8 pts


    For the marinade
  • 6 large chicken drumsticks
  • 3/4 cup prunes, halved
  • 3/4 cup pimiento stuffed olives, halved
  • 2 tbsp capers, with brine
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tbsp dried oregano

  • 1 tbsp brown sugar (honey for paleo)
  • 1/4 cup white wine
  • 1 tbsp fresh parsley, chopped - to serve (optional)


  1. The night before, prepare the marinade. In a large ziplock bag, combine all marinade ingredients (chicken, prunes, olives, capers, garlic, olive oil, balsamic vinegar, oregano), shake well to make sure the chicken is well coated and all the ingredients are equally distributed. Marinate overnight.
  2. Preheat oven to 380F. Arrange chicken in a baking dish and cover with marinade. Pour wine around chicken and sprinkle with sugar (or honey if using). Bake between one hour and one hour and a half (depending on your oven) or until chicken is cooked through (it took me 1:20 to get it done)


Hey, don't be afraid of the capers! If that's not your thing, just leave them out.

You might also like:

Click on the link or picture to see the recipe

Pomegranate-Glazed Chicken Wings

Pomegranate-Glazed Chicken Wings -

Chicken Drumsticks with a Mushroom Balsamic Sauce

Chicken Drumsticks in a Mushroom and Shallot Balsamic Sauce -

Chicken Stew with Apples and Cinnamon

Chicken Stew with Apples and Cinnamon -

share this post
leave a comment

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Chicken Dairy Free Gluten free Main Dishes Meat Paleo Paleo/Primal Recipes
  1. Even though I’m not a fan of olives, I’m willing to try this – including the olives. However, the one thing I can’t bring myself to do is use chicken drumsticks – so I hope it would work with white meat.

    1. I’ve never tried with white meat, I’m not sure it would work. The long cooking time is an important part of the recipe (it allows the flavors to develop) and you would need to reduce it a lot if you’re using white meat. If you still decide to give it a go I would love to know if it worked or not!

  2. I have made this with the drumsticks and it is awesome.
    Tonight, due to having had gum surgery and needing soft food. I made it with frozen turkey meatballs. I added a can of salt free petite diced tomatoes, cooked it at 375 for I hour and served over quinoa. MAGNIFICENT!!!

  3. Hi Marie,
    I’m living in Marbella and have been looking for an updated version of the original Silver Palate Chicken Marbella recipe to serve to friends here who’ve never heard of it – it bypassed both London and Marbella first time round in the 1980s! The original called for 4 whole chickens in portions which is a bit unmanageable for a domestic kitchen. I haven’t cooked it yet but your version sounds delicious, and much easier to make than the original, while remaining authentic. I’ll cook it exactly as per your recipe first time but may replace prunes with more traditional dried figs and balsamic with a Spanish Rioja vinegar if I cook it for Spanish friends. Many thanks,

Leave a Comment

Your email address will not be published. Required fields are marked *