Chicken Marbella

2
Servings
600
Cal/serving
20 - 30
Min
Paleo Gluten Free Dairy Free Soy Free Low Calorie

This is Sun Basket’s update of a much-loved recipe from that 1980s classic, The Silver Palate Cookbook. The original won fans with its salty-sweet blend of olives, capers, and prunes. Here we’ve swapped in dates, which our staff nutritionist, Kaley Todd, likes for their potassium, copper, iron, manganese, magnesium, and vitamin B6. As if that weren’t enough, we pair the dish with pan-seared escarole, rich in antioxidants and vitamins A and K. Part of the chicory family, escarole has a mild bitterness that turns subtly sweet when lightly charred.

Ingredients

  • 10 ounces boneless skinless chicken thigh pieces
  • Peeled fresh garlic
  • 1½ ounces dates
  • Fresh oregano
  • 2 ounces Castelvetrano olives
  • 1 tablespoon capers
  • Marbella sauce base (red wine vinegar - coconut sugar)
  • ¼ to ½ head escarole
  • Fresh flat-leaf parsley

Instructions

1

Prep the chicken and sauce ingredients

  • Cut off a small corner of the chicken packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel; season generously with salt and pepper.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut the dates into ¼-inch-thick slices.
  • Strip the oregano leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the olives.

2

Sear the chicken

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate; do not wipe out the pan.

3

Cook the sauce; finish the chicken

In the same pan used for the chicken, if dry, add 1 tablespoon oil and warm over medium heat until hot but not smoking. Stir in the garlic and capers and cook until fragrant, about 1 minute. Stir in the Marbella sauce base, scraping up any browned bits from the bottom of the pan.
Return the chicken to the pan and add the dates, oregano, and ½ cup white wine or water. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through and the sauce is thickened, 3 to 5 minutes. Remove from the heat and add the olives and 1 tablespoon butter, if using; stir until melted.
While the chicken simmers, prepare the escarole.

4

Cook the escarole; prep the parsley

  • Trim the root end from the escarole, keeping the bunch intact; cut the escarole in half lengthwise. Season with salt and pepper, including in between the leaves.
  • Remove any coarse stems from the parsley.
In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the escarole, cut side down, and cook until beginning to char, 2 to 4 minutes. Turn and cook until the outer leaves start to soften, 1 to 2 minutes.

5

Serve

Transfer the escarole, chicken, and sauce to individual plates. Garnish with the parsley and serve.

Chef’s Tip To get dinner on the table even more quickly, in Step 1, start searing the chicken while you continue prepping the remaining ingredients.

Nutrition per serving: Calories: 600, Protein: 28 g, Total Fat: 42 g, Monounsaturated Fat: 25.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 7 g, Cholesterol: 95 mg, Carbohydrates: 30 g, Fiber: 8 g, Added Sugar (Coconut Sugar): 5 g, Sodium: 730 mg

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