CHICKEN MARABELLA (pressure cooker version)

CHICKEN MARABELLA (pressure cooker version)

Chicken Marabella is a delicious dish. Served hot or cold it’s that perfect ‘company’s coming meal’.  So full of rich flavours but the ‘real’ recipe does take some time to put together.  You can read a little about its origins here.  I thought why not see if I could capture the same wonderful taste using a pressure cooker.


Imagine this much richness in just 10 minutes of cooking time.

Each juicy morsel of chicken tasted as though it had been simmering for hours. Add to that the combination of sweet prunes, salty olives and crunch of almonds – pure heaven!

Can you please explain to me again why I would consider making this with my original recipe when I can get this result in 10 minutes?

CHICKEN MARABELLA (pressure cooker version)
Serves: 3-4 servings
  • 2-3 tbsp olive oil
  • ½ cup chopped onion
  • 3 garlic clove, smashed and minced
  • 12 pitted prunes
  • ¼ cup sliced Manzanilla olives
  • ¼ cup chopped Kalamata olives
  • ¼ cup slivered almonds
  • ¼ cup capers
  • 1 cup red wine
  • ¼ cup brown sugar
  • 1 bay leaf
  • 1 tsp dried oregano
  • 6 boneless skinless chicken thighs
  • ½ cup chopped parsley for garnish
  • Steamed rice to serve.
  1. Heat oil in pressure cooker pot and sauté onion and garlic until fragrant.
  2. Stir in prunes, olives, almonds and capers.
  3. Add chicken pieces, wine, sugar, bay leaf and oregano.
  4. Set cooker for 10 minutes on high.
  5. When 10 minutes is up, release pressure carefully.
  6. Serve chicken pieces with portions of prunes, olives, amonds and capers over a bed of fluffy rice.
  7. Spoon a little of sauce over all and dress with a sprinkling of parsley.

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