Chicken Marbella with Grapefruit

Chicken Marbella with Grapefruit

Yields: 6 servings

Marinade

• 6 fresh bay leaves
• 6 large garlic cloves, pressed with side of chef’s knife into a paste
• 2 saffron threads
• 1 preserved lemon, quartered and white pith removed
• ½ large onion, cut in half and thinly sliced
• 1 cup pitted dried plums or dates
• ¼ cup capers, with some reserved brine
• ¼ cup extra virgin olive oil
• ¼ cup Spanish green olives with pits
• 2 Tbsp dried oregano, preferably Mediterranean
• 2 Tbsp fresh lemon juice
• 2 Tbsp red wine vinegar
• 1½ tsp ground turmeric
• 1 tsp freshly ground black pepper
• 1 tsp Himalayan salt

• 6 bone-in chicken breasts and/or large chicken thighs, skin removed
• ½ cup packed dark brown sugar or dark honey
• ½ cup dry white wine
• 1 package (10 ounces) couscous
• 2 Tbsp finely chopped fresh parsley leaves
• 2 pink or red grapefruit

In roasting pan, add all marinade ingredients and stir until well combined. Add chicken and toss to coat. Cover and refrigerate at least 6 hours or up to 12 hours.

Preheat oven to 350ºF. Sprinkle chicken with brown sugar and drizzle with wine; bake 50 minutes, basting chicken frequently with pan juices. Allow chicken to cool in its pan juices at least 1 hour or until it reaches room temperature. 

Meanwhile, cut ends off grapefruit; stand grapefruit on cutting board and cut off peel and white pith. Slice grapefruit crosswise; remove any seeds if necessary. Prepare couscous as label directs. Arrange chicken over bed of couscous; generously top chicken with sauce in pan and garnish with grapefruit. Sprinkle with parsley to serve.