In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken Marbella with dates and chicories
Paleo, Gluten-Free, Soy-Free, Mediterranean, Dairy-Free
2 Servings, 450 Calories/Serving
In Sun Basket’s paleo spin on the classic party dish from the iconic cookbook The Silver Palate, coconut sugar and dates help naturally sweeten the dish.
In your bag
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 or 2 cloves organic peeled fresh garlic
- 1½ ounces Medjool dates (with pits)
- 3 sprigs organic fresh oregano
- 2 ounces pitted Castelvetrano olives
- 1 tablespoon capers
- Sun Basket Marbella base (red wine vinegar - coconut sugar)
- 1 head organic radicchio or other chicory lettuce
- 4 or 5 sprigs organic fresh flat-leaf parsley
One of the oldest-known cultivated plants, garlic gets its name from a mash-up of two Old English words: gar, meaning “spear”—referring to the spear-like shape of a clove—and leac, or “leek.” Garlic was once considered a source of physical strength, and some think it may have been fed to the laborers who helped build the Egyptian pyramids. Garlic bulbs were even found in the tomb of the pharaoh Tutankhamun.
Calories: 450, Protein: 32g (64% DV), Fiber: 4g (16% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 115mg (38% DV), Sodium: 720mg (30% DV), Carbohydrates: 28g (9% DV), Total Sugars: 18g, Added Sugars: 2g (4% DV).
Contains: Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Sear the chicken
- Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips, then cut the strips crosswise into 1-inch pieces. Season lightly with salt and pepper.
While the chicken cooks, prepare the sauce ingredients.
Prep the sauce ingredients
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Pull the dates away from their pits; cut the fruit into ¼-inch-thick slices.
- Strip the oregano leaves from the stems and coarsely chop enough to measure ½ teaspoon [1 tsp]. Save any remaining oregano for another use.
- Coarsely chop the olives.
Cook the sauce; finish the chicken
Add the chicken and any accumulated juices, dates, oregano, and ½ cup [1 cup] white wine (from your pantry) or water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is thickened, 3 to 5 minutes. Remove from the heat; add the olives and 1 tablespoon [2 TBL] butter, if using, and stir until melted. Season to taste with salt and pepper.
While the chicken simmers, prepare the radicchio and parsley.
Cook the radicchio; prep the parsley
- Keeping the core intact, cut the radicchio lengthwise into quarters. Season with salt and pepper.
- Strip the parsley leaves from the stems; set aside the leaves for garnish.
- Press the garlic (if you have a press).
- Pull the dates away from their pits.
- Strip the oregano and parsley leaves.
- Garnish with the parsley.