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Chicken Marbella with dates and chicories
Our Nutritionist's Favorite

Chicken Marbella with dates and chicories

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 600 Calories/Serving

20 – 35 Minutes

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

  • 10 ounces boneless skinless chicken thigh pieces
  • 3 or 4 cloves peeled fresh garlic
  • 1½ ounces dates (with pits)
  • 3 sprigs fresh oregano
  • 2 ounces pitted Castelvetrano olives
  • 1 tablespoon capers
  • Marbella sauce base (red wine vinegar - coconut sugar)
  • ½ head chicory lettuce (such as escarole or radicchio)
  • 3 or 4 sprigs fresh flat-leaf parsley

Chef's Tip

Make It Ahead
To get dinner on the table even faster, in Step 1, start searing the chicken while you continue prepping the remaining ingredients.

Nutrition per serving

Instructions

1

Prep the chicken and sauce ingredients

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
  • 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 stems; coarsely chop enough leaves to measure ½ teaspoon [1 tsp]. Save the rest for another use.
  • Coarsely chop the olives.

2

Sear the chicken

In a large frying pan over medium-high heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Add more oil between batches if needed. Transfer to a plate. Do not clean the pan.

3

Cook the sauce; finish the chicken

In the same pan used for the chicken, if dry, add 1 tablespoon [2 TBL] oil. 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.
Add the chicken and any accumulated juices, dates, oregano, and ½ cup [1 cup] white wine, if using, 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; 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 chicory lettuce.

4

Cook the chicory lettuce; prep the garnish

  • Trim the root end from the chicory lettuce, keeping the bunch intact; cut the lettuce in half lengthwise. Season with salt and pepper, including in between the leaves.
  • Remove any coarse stems from the parsley.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the chicory lettuce, cut sides down, and cook until lightly browned and slightly wilted, 2 to 4 minutes. Turn and cook until the outer leaves start to soften, 1 to 2 minutes.

5

Serve

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

Kids Can!

  • Press the garlic (if you have a press).
  • Pull the dates away from their pits.
  • Strip the oregano leaves.
  • Remove the coarse stems from the parsley.
  • Garnish with the parsley.

Calories: 600, Protein: 32g (64% DV), Fiber: 7g (28% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 115mg (38% DV), Sodium: 730mg (30% DV), Carbohydrates: 27g (9% DV), Total Sugars: 18g, Added Sugars: (Coconut Sugar): 2g (4% DV).
Contains: Tree Nuts

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.