Chicken Marbella with Roasted Potatoes & ZucchiniMay 7, 2018
It’s no secret, I have a love affair with Blue Apron! Their recipes are unique and easy to follow.
I love how fresh the ingredients are, and there’s no waste because they send ONLY what I need for each recipe.
Audri, Paul, and I liked this one for a light summer dish so I wanted to share it with you!
It’s a modern twist on the classic Chicken Marbella dish because the sauce is a mixture of sweet and salty.
photography: Blue Apron
Here are the ingredients:
Here are the steps:
1). Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch- thick pieces. Roughly chop the prunes. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Combine in a bowl.
2). Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3). While the potatoes roast, place the sliced zucchini on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven.
4). While the zucchini roasts, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
5). To the pan of reserved fond, add the capers and chopped prune mixture; season with salt and pepper (if the pan seems dry, add 1 teaspoon of olive oil). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, vinegar, and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.
Now enjoy your chicken marbella with loved ones!
If you like these food/recipe posts, comment below what recipes you’d like to see in the future!
You can also read a recent post of mine to follow along with another Blue Apron dish (or to see my daughter and I dancing in the kitchen with matching aprons on haha #momlife) – just click here.