Last night we took our Sunday family dinner abroad. In an update to the standard chicken and green bean dinner, we decided to make a Turkish chicken dish a la “Chicken Marbella”. Prepare ahead of time and pop in a preheated oven for approximately 40 minutes.
Soak up all the juices with Cauliflower Rice. For this meal I sauteed chopped ginger, onions, and garlic in olive oil, then added cauliflower. Season with salt and pepper.
(Trick: If you wipe the pan from date/apricot sauce and use it to cook the “couscous”, it will turn a brilliant yellow from traces of turmeric left in the pan)
7 boneless skinless chicken breasts, trimmed
2 cups yellow onion, chopped
1 tsp turmeric
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cumin
1/2-1 tsp crushed red pepper flakes
3 cups chicken broth
1 cup dried Turkish apricots, sliced
1 cup dates, pitted and sliced
1 Tbs capers, drained
2 Tbs olive oil
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
Zest of 1 lemon, thinly sliced
Salt and Pepper to taste
Preheat oven to 475.
Season chicken on both sides with salt and pepper. Heat olive oil in skillet over medium-high heat (I used 3 skillets at the same time, and divided olive oil). Brown chicken, approximately 3 minutes each side. Remove and set aside.
In same skillet(s) add onions, ginger, turmeric, cumin, cinnamon, and red pepper flakes. Saute 4 minutes. Add apricots, dates, lemon zest and chicken broth and stir. Bring to a boil, then remove from heat. Place sauce in a large, high-rimmed baking/serving dish. Top with chicken, and sppon some sauce over chicken to moisten the top.
Bake at 475 for 40 minutes. Remove from oven. Top with parsley, cilantro, and lemon wedges.