Saturday, April 28, 2012

Chicken Marbella (Dairy, Gluten and Refined Sugar Free)

This is my husband's recipe.  It is a dish he often makes for guests.  We have altered the original recipe to cut out the sugar and most preservatives.  By using organic prunes (Prana) and organic white wine, we have eliminated almost all sulphites; not all, as organic wine still contains some sulphites.  Instead of brown sugar we have used maple syrup which adds a hint of sweetness.

  • 8 organic chicken pieces
  • 3 tablespoons grapeseed or olive oil
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cup soaked pitted prunes in 1/2 cup water
  • 1 cup white wine*
  • 1/2 cup capers with juice (125 ml jar)
  • 6 bay leaves
  • 4 cloves minced garlic
  • 1 cup pitted Spanish olives
  • 1/4 cup maple syrup
  • 1/2 cup fresh parsley or cilantro (for garnish)

  1. Combine all ingredients except fresh parsley/cilantro and marinate with chicken in the fridge for at least 6-8 hours or overnight.  
  2. Preheat oven to 350F.
  3. In a large or two baking dishes place chicken and marinate.  Ensure that the chicken is not overlapping, but in a single layer and the marinate mainly on top of the chicken.
  4. Bake for 50-60 minutes or until chicken is no longer pink.  Serve over rice with fresh parsley/cilantro.

* wine does contain sulphites, however organic wine does have less  as sulphur dioxide has not been added to the process

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