Guest guest Posted May 24, 2010 Report Share Posted May 24, 2010 anyone have a good recipe? my family recipe calls for rice. tomato base can work but I don't eat too many night shades. Thanks! Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2010 Report Share Posted May 24, 2010 At 12:28 PM 5/24/2010, you wrote: anyone have a good recipe? my family recipe calls for rice. tomato base can work but I don't eat too many night shades. I haven't tried any of these, but a Google search on " chicken with olives " yields some interesting dishes. http://simplyrecipes.com/recipes/moroccan_chicken_with_lemon_and_olives/ doesn't apparently contain any illegals, and includes the recipe for preserved lemons. http://www.realsimple.com/food-recipes/browse-all-recipes/lemon-chicken-olives-10000001699462/index.html contains illegal flour, but there's no reason you can't just dust the chicken with the spices and omit the flour entirely. http://www.foodnetwork.com/recipes/saras-secrets/chicken-and-olives-recipe/index.html has no illegals, and looks interesting. And I don't think any of these have nightshades, although I admit I'm just scanning really fast through them. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2010 Report Share Posted May 25, 2010 Hi Jodi This is an easy, legal and tasty recipe: http://www.marthastewart.com/recipe/lemon-and-olive-chicken I like chicken on the bone, so I substitute legs or thighs for the breasts, and cook it a bit longer. Happy cooking! Licia > > anyone have a good recipe? > my family recipe calls for rice. > tomato base can work but I don't eat too many night shades. > > Thanks! > Jodi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2010 Report Share Posted May 26, 2010 Jodi, We love--love love love this recipe. Original calls for Br sugar. Totally un-needed, and I deleted it in this transmission. No nightshades. Ruth re: chicken with olives Posted by: " Jodi " jodah235@... jodahMon May 24, 2010 10:33 am (PDT) anyone have a good recipe? my family recipe calls for rice. tomato base can work but I don't eat too many night shades. Thanks! Jodi One of the finest dishes ever to come out of the Silver Palate Cookbook, this chicken marbella is first marinated in oil, vinegar, capers, olives, prunes, and herbs, then baked and white wine. While prunes and capers might seem like an odd combination, when cooked together with chicken they create a delectable sweet and sour, savory flavor. The original recipe calls for the chicken pieces to be marinated all night. We found that marinating for 5 hours worked fine. Chicken Marbella Recipe INGREDIENTS • 1 2 chickens, 2 1/2 lbs each, quartered • 2 1/2 head of garlic, peeled and finely puréed • 3 2 Tbsp dried oregano • 4 Coarse salt and freshly ground pepper to taste • 5 1/4 cup red wine vinegar • 6 1/4 cup olive oil • 7 1/2 cup pitted prunes • 8 1/4 cup pitted Spanish green olives • 9 1/4 cup capers with a bit of juice • 10 3 bay leaves • 12 1/2 cup white wine • 13 2 Tbsp fresh Italian parsley or cilantro, finely chopped METHOD 1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight. 2 Preheat oven to 350°F. 3 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Pour white wine around them. 4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink). 5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat. Serves 5. 1 of 1 Photo(s) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 Fantastic! Thanks everyone! Jodi > > > Jodi, > We love--love love love this recipe. Original calls for Br sugar. > Totally un-needed, and I deleted it in this transmission. No > nightshades. > > Ruth > > re: chicken with olives Posted by: " Jodi " jodah235@... > jodahMon May 24, 2010 10:33 am > (PDT) anyone have a good > recipe? my family recipe calls for rice. tomato base can work but I > don't eat too many night shades. > > Thanks! > Jodi > One of the finest dishes ever to come out of the Silver Palate > Cookbook, this chicken marbella is first marinated in oil, vinegar, > capers, olives, prunes, and herbs, then baked and white wine. While > prunes and capers might seem like an odd combination, when cooked > together with chicken they create a delectable sweet and sour, savory > flavor. The original recipe calls for the chicken pieces to be > marinated all night. We found that marinating for 5 hours worked fine. > > > > > Chicken Marbella Recipe > INGREDIENTS > • 1 2 chickens, 2 1/2 lbs each, quartered > • 2 1/2 head of garlic, peeled and finely puréed > • 3 2 Tbsp dried oregano > • 4 Coarse salt and freshly ground pepper to taste > • 5 1/4 cup red wine vinegar > • 6 1/4 cup olive oil > • 7 1/2 cup pitted prunes > • 8 1/4 cup pitted Spanish green olives > • 9 1/4 cup capers with a bit of juice > • 10 3 bay leaves > > • 12 1/2 cup white wine > • 13 2 Tbsp fresh Italian parsley or cilantro, finely chopped > METHOD > 1 In a large bowl combine garlic, oregano, salt and pepper to taste, > vinegar, olive oil, prunes, olives, capers with caper juice, and bay > leaves. Add the chicken pieces and coat completely with the marinade. > Cover and let marinate, refrigerated, several hours or overnight. > 2 Preheat oven to 350°F. > 3 Arrange chicken in a single layer in one or two large, shallow > baking pans and spoon marinade over it evenly. Pour white wine around > them. > 4 Bake for 50 minutes to 1 hour, basting frequently with the pan > juices. Chicken is done when thigh pieces, pricked with a fork at > their thickest point, yield clear yellow juice (not pink). > 5 With a slotted spoon, transfer chicken, prunes, olives, and capers > to a serving platter. Add some of the pan juices and sprinkle > generously with parsley or cilantro. Serve remaining juice in a gravy > boat. > Serves 5. > Quote Link to comment Share on other sites More sharing options...
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