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Slow Cooker Chicken Marbella
- Category: Family |
Chicken Marbella. Tell me something that sings summer more than this dish!
SERVES
4
CALORIES
270
COOKING TIME
5 hours
DIFFICULTY
simple
This is a less calorific version of the classic chicken marbella, with no oil or sugar but it doesn’t compromise on flavour. There’s a little more forward planning required for this dish as the chicken does need to marinate overnight. I urge you to try it though, as the combination of lemon, olives, capers and falling apart chicken will transport you straight to the Mediterranean. For more slow cooker recipes you can pick up my first ever cookbook The Healthy Slow Cooker Book or my latest slow cooker book Slow Cooker Even Easier on Amazon today.
Tags:
- chicken |
- dinner |
- slow cooker |
Method
Step 1
Add the chicken to a sealable bag with the marinade ingredients. Marinate in the fridge overnight or for 1–2 days.
Step 2
Remove the chicken and coat in the paprika, just a light dusting. In a pan over a medium heat on the hob, melt the butter and seal the chicken for 2 minutes until the skin starts to crisp.
Step 3
Add to the slow cooker with all the remaining ingredients and cook on high for 3–4 hours or low for 5–6 hours. Brush the honey on top of the chicken if you can.
Step 4
Serve with herby boiled potatoes and some side salad, and garnish with lemon wedges and fresh oregano. Or serve with couscous and a sneaky flatbread to mop up the juices.
Ingredients
8 skin-on chicken thighs (I use boneless)
1 tsp paprika
1 tsp low-fat butter
Handful of pitted green olives
1–2 tbsp granulated sweetener
Handful of pitted prunes
100ml (2/5 cup) white wine
1 tbsp honey
Chopped fresh parsley or coriander, to garnish
Herby boiled potatoes, salad, lemon wedges and fresh oregano or 100g cooked couscous per person and a (optional) flatbread, to serve
Marinade Ingredients:
4 garlic cloves
4 tbsp capers
2 tbsp brine from the caper jar
1 heaped tbsp dried oregano
2 bay leaves
3 tbsp red wine vinegar
Juice of 1 lemon
Salt and pepper, to taste
