chicken marbella
In case you are not familiar with the iconic Chicken Marbella recipe form the famed Silver Palate Cookbook, you are in for a treat! I had the chicken for the first time a little over a decade ago and I had no idea it wasn’t a multi-generationally passed down recipe from centuries past Spanish great, great grandmothers. I assumed I just simply was not cultured enough to have heard of. To my inspired delight, this epic recipe was created by two American women, Sheila Lukins and Julee Rosso, who ran a legendary small takeaway shop in NYC that prepared brilliantly sophisticated meals for the grab-and-go crowd. Chicken Marbella debut in their 1982 cookbook and being an 80’s baby of an incredible cook with a line of cheffy women on both sides of my family, I’m still shocked this didn’t enter my life until adulthood. Thankfully, it’s better late that never! This chicken is hands down the greatest, most comforting chicken I have ever had in my life. It hits every umami note and has been mind blowingly delicious with every iteration I’ve concocted. For the below, I worked from the guide on Bowl of Delicious, but you really can find versions of this chicken all over the internet.
It may feel too appallingly sacrilegious for many, but I typically only make chicken breast, so I’ve veered from the classic thighs per the original recipie. We keep it simple and lean at our house. I also love to cut chicken breasts thin, slicing down the center, so we mentally get double the chicken breasts from one recipe, and plus, we generally prefer meat cooked thin in our house. But it all comes down to your own personal preference — so only follow my notes it if doesn’t feel too against the grain for your own tastes.
My spin on the icon as follows:
INGREDIENTS
✧ 1 1/2 lbs free-range chicken breasts
✧ 8 cloves garlic peeled and crushed
✧ 2 tbsp dried oregano or if available, 1/4 c fresh oregano, chopped
✧ 1 tsp salt
✧ 1/2 tsp black pepper plus more if needed
✧ 1/4 c red wine vinegar
✧ 1/4 c EVOO
✧ 1/2 c pitted prunes, roughly chopped
✧ 1/2 c pitted green olives, smashed and halved
✧ 1/4 c capers + 1 tbsp of the juice
✧ 1/3 c coconut sugar
✧ 1/2 c free range chicken bone broth or dry white wine
✧ 1/4 c parsley, chopped
OPTIONAL, BUT RECOMMENDED
✧ Side of sprouted quinoa rinsed and prepared with free range chicken bone broth.
NOTES
꩜ Shop wild, organic (spices & oils included) & in season whenever possible, plus make sure to fully clean all residue off produce with baking soda prior to cooking.
INSTRUCTIONS
1. Trim fat from chicken breasts and using a sharp knife, slice breast thin down the center.
2. In a large bowl, combine garlic, oregano, salt, pepper, red wine vinegar, EVOO, prunes, olives, capers and caper juice. If using bone broth instead of wine, also add broth and coconut sugar. Then add chicken to the mix and massage until combined. Cover and refrigerate, ideally overnight if time allows. // Note: I most recently marinated for under an hour and the chicken was still delectable — when the chicken breast is thin, marinating for even as little as 30 minutes, will make a marked difference.
3. Preheat oven to 375 degrees F. Using tongs, place the marinated chicken in a baking dish. Spoon the marinade on top of the chicken. Sprinkle breasts with coconut sugar if cooking with wine. Then pour the white wine around the chicken, rather than over the chicken so that marinade and brown sugar are not rinsed off.
4. Bake for 20 - 30 minutes, or until the chicken is fully cooked.
5. Using a slotted spoon, transfer the chicken, capers, olives and prunes to a serving dish. Sprinkle with parsley and top with a little of the juices. Pour the remaining juice in a serving dish to pour onto individually plated chicken, as desired.
6. Plate with prepared quinoa so juices of the chicken can be fully enjoyed!
As with everything I make, I love to know the ingredients will fuel not only a beautiful plate, but a beautiful feeling inside. Steeped in the culture of being raised in Japanese and Italian homes, I understand the magnitude of importance food holds. I also believe in the philosophy of eating to live versus living to eat. It really is not about deprivation, it’s about remaining mindful and raising the vibration — no matter how incredible something taste’s, it’s also about how it “tastes” to our minds, bodies and souls that will keep the true “deliciousness” with us long past the moment of actual consumption. Pillars I continue to remind myself:
1. The quality of ingredients matter.
2. Less is always more.
3. Think loving thoughts while cooking and the food will taste better! #truth
4. Remain present while enjoying the intimate act of eating, it’s a game changer.
With love & gratitude, cheers to your good health!
medical disclaimer: all information is intended for general information purposes only and should not be considered as personal medical advice. individuals should always consult their healthcare provider before administering any of the suggestions made on thebalancedcalm.com to ensure they are appropriate for their specific circumstance.
