Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Italian food is all about ingredients and it's not fussy and it's not fancy." -Wolfgang Puck, Chef
The refrigerator light goes on...
On the one hand this recipe is not fussy and not fancy. However, it is amazingly complex with a great pairing of flavors.
The combination of sweet prunes, salty olives, brined capers, savory chicken and vinegar is the perfect blend of ingredients. Great recipes are about balance and this is a perfect balance of flavors. Served over nutty brown rice and you have a great meal and even better leftovers.
The crazy thing is that you think this recipe is some sort of exotic Mediterranean dish but it is actually then invention of Sheila Lukins of the Silver Palate catering company in New York City. That recipe is a bit complex with overnight marination and this one is a bit more simple version. Even though this didn't originate in the Mediterranean, the dish brings you all of the great ways to get points on your Med Diet score -- less meat, veggies, fruit and great quality fats.
Chicken Marbella
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes (does not include marinating time)
This recipe can easily be multiplied and makes great leftovers.
Serve with Brown Rice.
Ingredients
- 16 ounces boneless, skinless, chicken thighs (cut into large chunks)
- 6 cloves garlic (minced)
- 1 large onion (thinly sliced)
- 1 1/2 Tbsp. dried oregano
- 1/8 tsp. salt
- fresh ground black pepper to taste
- 2 Tbsp. red wine vinegar
- 2 Tbsp. olive oil
- 2 1/2 ounces pitted prunes (coarsely chopped)
- 16 large green olives (slivered)
- 3 Tbsp. capers
- 2 Tbsp. caper liquid
- 2 bay leaves
- 4 tsp. honey
- 1/2 cup no salt added vegetable stock
- 1/2 cup white wine
- 2 Tbsp. chopped parsley
Place the chicken, garlic, onion, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, caper liquid, bay leaves, honey, vegetable stock, white wine and chopped parsley in a medium sauce pan.
Cover and marinate in the refrigerator for at least 3 hours. Stir occasionally.
Preheat the oven to 300°F.
Place the pot in the oven and roast for 30 minutes.
Remove and stir.
Roast for another 20 minutes.
Stir and serve over rice.
Nutrition Facts
Serving size: about 2 cups
Servings: 4
Amount Per Serving
| Calories 370 | Calories from Fat 126 |
| % Daily Value |
| Total Fat 14g | 17% |
| Saturated Fat 2.5g | 13% |
| Monounsaturated Fat 8g | |
| Trans Fat 0g | |
| Cholesterol 105mg | 36% |
| Sodium 470mg | 20% |
| Total Carbohydrates 35g | 13% |
| Dietary Fiber 4g | 14% |
| Sugars 21g | |
| Protein 24g |
| Vitamin A 2% | Vitamin C 8% |
| Calcium 4% | Iron 11% |
| Vitamin K 40mcg | Potassium 600mg |