Roasted Chicken With Olives and Prunes (Chicken Marbella)

"Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts. This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I'm going to be serving to our guests. Along with some Gluten Free Matzoh Ball Soup, of course Here's the full post: http://www.elanaspantry.com/roasted-chicken-with-olives-and-prunes/"
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Elanas Pantry photo by Elanas Pantry
Ready In:
1hr 10mins
Ingredients:
12
Yields:
1 entree
Serves:
4-6
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ingredients

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directions

  • Rinse the chicken and pat dry.
  • Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
  • In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
  • Spread the contents of the bowl in the dish around the chicken.
  • Bake at 425° for 20 minutes.
  • Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
  • Remove from oven and serve.

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Reviews

  1. Great combo of flavors! I used cornish hens instead of chicken and balsamic vinigar instead of apple cider. Mix it all together and let it marinate for just under 1 hour. I omitted the nectar as well. My husband really like it and he is not a big fan of cornish hens
     
  2. I have made this recipe many times and is so delicious! I have even made it in the crockpot and it is just as tasty. It is a mixture of sweet and savory together. I have passed this recipe on to many.
     
  3. This is an interesting dish. Not sure about the combination of prunes and olives. I have to admit it's not my favorite. The chicken was delicious though, especially served with the liquid drizzled on top. I used maple syrup instead of agave and served with mashed potatoes and a salad.
     
  4. I made this for my Mom and Sister and they loved it - Way to many compliments - Great simple dish!
     
  5. This is my first attempt at an oven-roasted chicken and it turned out well. I used some expired sweet prunes so they were a little too sweet, but the flavors combined with the olives made the chicken taste great. I'd actually give it a 4.5 because I don't want anyone to think this is as good as a brick oven pizza or Last Meal ribs or something amazing like that, but it's a really good recipe and really easy to make. Definitely worth a try and it will become a part of my dinner meal rotation with some tweaks.
     
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Tweaks

  1. Used maple syrup instead of agave nectar.
     
  2. Great combo of flavors! I used cornish hens instead of chicken and balsamic vinigar instead of apple cider. Mix it all together and let it marinate for just under 1 hour. I omitted the nectar as well. My husband really like it and he is not a big fan of cornish hens
     

RECIPE SUBMITTED BY

<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
 
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