Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 That does sound good - can you repost the top part with themeasures of each ingredient. MaraI made this tonight and it was fabulous. Is it ok to post it? I did the grill method. Had extra to freeze too.No one knew there were prunes in it. I LOVE prunes and I couldn't tell. I have a pdf version but couldn't attach. I have a picture of the chicken too. I don't know where I got the original from but I tweaked it to work for me. (Of course I'm always C so I'm hoping the prunes work their magic).~~~~~~~~~~~~~~~~~~~Caramelized Chicken with Green Olives and Prunes 8 chicken breasts free-range (6 1/2 pounds)3/4 cup green olives10 oz pitted prunes, boiled for 10 minutes in ½ c water then pureed in food processor3 cloves garlic, crushed4 bay leaves1/3 cup extra virgin olive oil1/3 cup sherry vinegar3 rounded tablespoons dried oreganoFine sea saltFreshly ground pepperThe leaves from 1 small bunch fresh cilantro (flat-leaf parsley can be substituted)1/3 cup sliced almonds, toasted Serves 10 to 12. Start the recipe the night before. In a large salad bowl, combine the chicken, olives, pureed prunes, garlic, and bay leaves. In a small bowl, whisk together the oil, vinegar, and oregano. Season generously with salt and pepper. Pour over the chicken, and combine until the marinade coats the chicken thoroughly. Cover with plastic wrap and refrigerate overnight. Remove from the refrigerator an hour before baking. Remove bay leaves. Preheat the oven to 350°F. Place the chicken in a baking dish large enough to accommodate it in a single layer OR heat the grill on low. Puree the remaining marinade. OVEN: Pour the remaining marinade (and any remaining solids) over the chicken. Place in the oven and bake for 1 to 1 1/2 hour, basting and flipping the thighs every 20 minutes or so, until the juices run clear, the meat is caramelized.GRILL: Grill chicken on low for 30-40 minutes. Checking after 15. When meat is done cooking and marinade is caramelized, remove from heat. Heat the remaining marinade thoroughly then pour over chicken. Sprinkle with cilantro and almonds, and serve. Note: Serve with grilled green beans and quinoa cooked in chicken broth. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 8 chicken breasts free-range (6 1/2 pounds) 3/4 cup green olives 10 oz pitted prunes, boiled for 10 minutes in ½ c water then pureed in food processor 3 cloves garlic, crushed 4 bay leaves 1/3 cup extra virgin olive oil 1/3 cup sherry vinegar 3 rounded tablespoons dried oregano Fine sea salt Freshly ground pepper 2 tablespoons brown sugar 1/2 cup dry white wine The leaves from 1 small bunch fresh cilantro (flat-leaf parsley can be substituted) 1/3 cup sliced almonds, toasted To: BTVC-SCD Sent: Thu, May 6, 2010 1:09:27 AMSubject: Re: yummy chicken recipe That does sound good - can you repost the top part with themeasures of each ingredient. MaraI made this tonight and it was fabulous. Is it ok to post it? I did the grill method. Had extra to freeze too.No one knew there were prunes in it. I LOVE prunes and I couldn't tell. I have a pdf version but couldn't attach. I have a picture of the chicken too. I don't know where I got the original from but I tweaked it to work for me. (Of course I'm always C so I'm hoping the prunes work their magic).~~~~~~~~~~~~ ~~~~~~~Caramelized Chicken with Green Olives and Prunes 8 chicken breasts free-range (6 1/2 pounds)3/4 cup green olives10 oz pitted prunes, boiled for 10 minutes in ½ c water then pureed in food processor3 cloves garlic, crushed4 bay leaves1/3 cup extra virgin olive oil1/3 cup sherry vinegar3 rounded tablespoons dried oreganoFine sea saltFreshly ground pepperThe leaves from 1 small bunch fresh cilantro (flat-leaf parsley can be substituted)1/3 cup sliced almonds, toasted Serves 10 to 12. Start the recipe the night before. In a large salad bowl, combine the chicken, olives, pureed prunes, garlic, and bay leaves. In a small bowl, whisk together the oil, vinegar, and oregano. Season generously with salt and pepper. Pour over the chicken, and combine until the marinade coats the chicken thoroughly. Cover with plastic wrap and refrigerate overnight. Remove from the refrigerator an hour before baking. Remove bay leaves. Preheat the oven to 350°F. Place the chicken in a baking dish large enough to accommodate it in a single layer OR heat the grill on low. Puree the remaining marinade. OVEN: Pour the remaining marinade (and any remaining solids) over the chicken. Place in the oven and bake for 1 to 1 1/2 hour, basting and flipping the thighs every 20 minutes or so, until the juices run clear, the meat is caramelized.GRILL: Grill chicken on low for 30-40 minutes. Checking after 15. When meat is done cooking and marinade is caramelized, remove from heat. Heat the remaining marinade thoroughly then pour over chicken. Sprinkle with cilantro and almonds, and serve. Note: Serve with grilled green beans and quinoa cooked in chicken broth. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 Hi, This looks like chicken Marbella. Totally Yum. I still thank my cousin for serving it years ago. Please note: Recipe has brown sugar--it is not needed. I did not include this ingredient even pre-scd. Ruth Re: yummy chicken recipePosted by: " Mara Schiffren " alcibiades@... alcibiades500Wed May 5, 2010 11:09 pm (PDT) That does sound good - can you repost the top part with the measures of each ingredient. Mara > > > I made this tonight and it was fabulous. Is it ok to post it? I did the grill method. Had extra to freeze too. > > No one knew there were prunes in it. I LOVE prunes and I couldn't tell. I have a pdf version but couldn't attach. I have a picture of the chicken too. I don't know where I got the original from but I tweaked it to work for me. (Of course I'm always C so I'm hoping the prunes work their magic). > > > > ~~~~~~~~~~~~~~~~~~~ > Caramelized Chicken with Green Olives and Prunes > > > > > 8 chicken breasts free-range (6 1/2 pounds) > > 3/4 cup green olives > > 10 oz pitted prunes, boiled for 10 minutes in ½ c water then pureed in food processor > > 3 cloves garlic, crushed > > 4 bay leaves > > 1/3 cup extra virgin olive oil > > 1/3 cup sherry vinegar > > 3 rounded tablespoons dried oregano > > Fine sea salt > > Freshly ground pepper > > The leaves from 1 small bunch fresh cilantro (flat-leaf parsley can be substituted) > > 1/3 cup sliced almonds, toasted > > > > Serves 10 to 12. > > > > > Start the recipe the night before. In a large salad bowl, combine the chicken, olives, pureed prunes, garlic, and bay leaves. In a small bowl, whisk together the oil, vinegar, and oregano. Season generously with salt and pepper. > > > > Pour over the chicken, and combine until the marinade coats the chicken thoroughly. Cover with plastic wrap and refrigerate overnight. > > > > Remove from the refrigerator an hour before baking. Remove bay leaves. Preheat the oven to 350°F. Place the chicken in a baking dish large enough to accommodate it in a single layer OR heat the grill on low. > > > > Puree the remaining marinade. > > > > OVEN: Pour the remaining marinade (and any remaining solids) over the chicken. Place in the oven and bake for 1 to 1 1/2 hour, basting and flipping the thighs every 20 minutes or so, until the juices run clear, the meat is caramelized. > > GRILL: Grill chicken on low for 30-40 minutes. Checking after 15. When meat is done cooking and marinade is caramelized, remove from heat. > > Heat the remaining marinade thoroughly then pour over chicken. > > > > Sprinkle with cilantro and almonds, and serve. > > > > Note: Serve with grilled green beans and quinoa cooked in chicken broth. 1b.Re: yummy chicken recipePosted by: " Earthymom88 " earthymom88@... earthymom88Wed May 5, 2010 11:22 pm (PDT) 8 chicken breasts free-range (6 1/2 pounds) 3/4 cup green olives 10 oz pitted prunes, boiled for 10 minutes in ½ c water then pureed in food processor 3 cloves garlic, crushed 4 bay leaves 1/3 cup extra virgin olive oil 1/3 cup sherry vinegar 3 rounded tablespoons dried oregano Fine sea salt Freshly ground pepper 2 tablespoons brown sugar [be sure to omit for SCD: I make it without and it is yum. I do not use honey in this. Ruth] 1/2 cup dry white wine The leaves from 1 small bunch fresh cilantro (flat-leaf parsley can be substituted)1/3 cup sliced almonds, toasted ________________________________ To: BTVC-SCD Sent: Thu, May 6, 2010 1:09:27 AM Subject: Re: yummy chicken recipe That does sound good - can you repost the top part with the measures of each ingredient. Mara > > >I made this tonight and it was fabulous. Is it ok to post it? I did the grill method. Had extra to freeze too. > > >No one knew there were prunes in it. I LOVE prunes and I couldn't tell. I have a pdf version but couldn't attach. I have a picture of the chicken too. I don't know where I got the original from but I tweaked it to work for me. (Of course I'm always C so I'm hoping the prunes work their magic). > > > > > >~~~~~~~~~~~~ ~~~~~~~ >Caramelized Chicken with Green Olives and Prunes > > >8 chicken breasts free-range (6 1/2 pounds) >3/4 cup green olives >10 oz pitted prunes, boiled for 10 minutes in ½ c water then pureed in food processor >3 cloves garlic, crushed >4 bay leaves >1/3 cup extra virgin olive oil >1/3 cup sherry vinegar >3 rounded tablespoons dried oregano >Fine sea salt >Freshly ground pepper >The leaves from 1 small bunch fresh cilantro (flat-leaf parsley can be substituted) >1/3 cup sliced almonds, toasted > >Serves 10 to 12. > > >Start the recipe the night before. In a large salad bowl, combine the chicken, olives, pureed prunes, garlic, and bay leaves. In a small bowl, whisk together the oil, vinegar, and oregano. Season generously with salt and pepper. > >Pour over the chicken, and combine until the marinade coats the chicken thoroughly. Cover with plastic wrap and refrigerate overnight. > >Remove from the refrigerator an hour before baking. Remove bay leaves. Preheat the oven to 350°F. Place the chicken in a baking dish large enough to accommodate it in a single layer OR heat the grill on low. > >Puree the remaining marinade. > >OVEN: Pour the remaining marinade (and any remaining solids) over the chicken. Place in the oven and bake for 1 to 1 1/2 hour, basting and flipping the thighs every 20 minutes or so, until the juices run clear, the meat is caramelized. >GRILL: Grill chicken on low for 30-40 minutes. Checking after 15. When meat is done cooking and marinade is caramelized, remove from heat. > Heat the remaining marinade thoroughly then pour over chicken. > >Sprinkle with cilantro and almonds, and serve. > >Note: Serve with grilled green beans and quinoa cooked in chicken broth. > > > > > ________________________________ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2010 Report Share Posted May 6, 2010 I meant to pull that out. I didn't use any sweetener but the honey would be a nice touch.michelleTo: BTVC-SCD Sent: Thu, May 6, 2010 10:46:43 AMSubject: Re: yummy chicken recipe Two points -- quinoa is not SCD legal. Sherry is not legal -- I'm uncertain about sherry vinegar. I would use white wine vinegar instead. Also, on your repost, 2 tablespoons brown sugar is not SCD legal -- I assume you used honey. — 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...
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