Camping Recipe

If you’re looking for light and delicious way to bring the flavors of Italy to the campground, this chicken Marbella is the way to do it. You’ll love that this bright and fresh dish is packed with flavor and easily feeds your whole family. Get the full recipe below.

Ingredients

1 c. chopped prunes
1 c. olives, pitted & halved
½ c. dry white wine
¼ c. capers
¼ c. red wine vinegar
6 cloves garlic, roughly chopped
2 tbsp. dried oregano
2 bay leaves
1 tsp. salt
4 chicken thighs, skin on
1 tbsp. olive oil
4 tsp. brown sugar

Instructions

First you’re going to want to marinate the chicken. This step brings out all the flavors, so start this process at in the morning so that it’s ready to cook by the end of the day.
To marinate the chicken, add the prunes, olives, white wine, capers, red wine vinegar, garlic, oregano, bay leaves, salt, and chicken to a large freezer bag.
Thoroughly saturate the chicken in the other ingredients by massaging the bag, and then put it in the refrigerator for at least 6 hours. The longer you let it marinate the better, but do not leave it longer than 48 hours.
When you’re ready to cook, add 27 coals to your campfire or preheat your oven to 425F.
Arrange the coals into a flat circle and put the Dutch oven over the top.
Add 1 tbsp of oil to the Dutch oven and allow it to heat until it sizzles when flicked with water.
Remove the chicken from the marinate and lightly dust with brown sugar.
Place into the Dutch oven, skin-side down to brown. 6-8 minutes on the first side and then 2 minutes on the other.
Remove the Dutch oven from the heat and add the remaining marinade on top of the chicken.
Cover and arrange 9 coals into a small circle to set the Dutch oven on. Then add 18 hot coals to the lid to allow the entire thing to bake.
Bake for 30 minutes, rotating every 10 minutes to ensure even cooking.
We recommend serving this dish over Israeli pearl couscous, but you can use rice or even noodles if you prefer.