2 hours ago
Thursday, May 28, 2009
From the title of this post, you may think this is an Italian dish (Ciao), or a Chinese dish (Chow), however, it is neither!
I love Chicken Marbella from the Silver Palate's first cookbook. It is definitely their most popular recipe from that book. I make it once a year for the Jewish holidays, because it has prunes and olives, savory and sweet, and it's such a crowd pleaser.
I wonder how it is really prepared in Marbella, Spain?
Recently, Linda from Ciao Chow Linda (hence the name of the post Ciao Chow Chicken) made a healthier version of this recipe, and I must say, EASIER ........and if I loved Linda before, I love her even more now, because she substituted FIGS for the prunes. (I love prunes too....but figs and I have this special relationship).
She used boneless chicken breasts and did an easy marinade in a ziploc bag.
I like ziploc bags. Put everything in the bag in the a.m. and finish up when you get home from work.
The only thing I did differently, was I poured the wine and chicken stock in with the marinade to make it saucier. The results were heavenly.
Like a lowfat tagine. I served this over couscous.
Try it, you'll like it!
Linda's Chicken with Figs & Olives:
4 boneless chicken breasts
10 dried figs, cut in half
10 kalamata olives, cut in half
4 cloves of garlic, minced
3 tbsp light brown sugar
2 tbsp balsamic vinegar
1/4 cup chicken stock
1/4 cup of white wine
handful of chopped cilantro
dried basil (I used a handful of fresh basil)
salt and pepper
Mix up sauce and pour over chicken breasts in a ziploc bag. Marinate at least 4 hours and preferably overnight.
Lay out chicken breasts and marinade in a casserole dish and bake at 350F for about 30 minutes.
I served this over couscous garnished with fresh cilantro!
An easy, delicious weeknight dinner!