In a medium sized mixing bowl, stir together everything but the chicken. Place your chicken in an 8x8 inch baking dish and pour the combined mixture over the top.
Bake your chicken for 55 minutes, or until the chicken reaches an internal temperature of 165°F.
Move the chicken to a plate and pour the liquid from the pan into a medium sized pan. Simmer the liquid for 10-15 minutes or until it has reduced into a runny sauce.
Add the chicken to the pan and baste it with the sauce a few times.
Serve and enjoy!
Notes
This Mediterranean inspired dish is full of a wide array of flavors. The capers and olives add a vinegary tang that pairs nicely with the sweetness of the prunes and brown sugar.
Cooking your chicken at a lower temperature for a longer period of time keeps the chicken soft and tender and prevents too much of the moisture from evaporating like it would in a high temp oven.
You can store your leftover chicken Marbella in an airtight container for up to 4 days. You can reheat your chicken in the microwave for about 1 ½ minutes. I find it easiest to reheat the chicken and sauce in a bowl covered with a paper plate or napkin to prevent any splatter.
You can find pitted prunes near the nuts and other dried fruit at your local grocery store.
If you have fresh garlic, you can replace the garlic powder.
You can serve this dish on its own or serve it over white, brown, or basmati rice to add some more carbs to the dish.