Try this recipe for chicken marbella with orzo, then discover whole tandoori cauliflower with jewelled rice salad, pineapple fried rice and mojito chicken wild rice salad. Next, try more orzo recipes.

Chicken marbella with orzo recipe


  • 3 chicken thighs
  • 3 chicken drumsticks
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • 6 medjool dates, halved
  • 9 green olives, pitted and halved
  • 1 tbsp baby capers
  • 2 bay leaves
  • ½ tbsp soft dark brown sugar
  • 150ml dry white wine
  • 200g orzo
  • knob of salted butter
  • handful of soft herbs (one or a mixture of parsley, coriander and chives), chopped


  • STEP 1

    Put the chicken, garlic, oregano, vinegar, oil, dates, olives, capers and and bay leaves in a large shallow bowl or reusable food bag, season, toss well, and leave to marinate in the fridge for at least a couple of hours, or overnight.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 6. Arrange the chicken in a single layer in a shallow baking dish and evenly spoon around the marinade. Sprinkle the chicken skins with the sugar and pour the wine around the dish, avoiding the chicken.

  • STEP 3

    Bake for 1 hr, basting with the juices after 30 mins. Meanwhile, cook the orzo until tender, then drain well and toss with a knob of butter and most of the herbs. Sprinkle the rest of the herbs over the chicken and serve with the orzo.

Now try more chicken thigh recipes.

Pot of chicken thighs in a paprika sauce


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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