Are you spending too much time on the computer? That’s a question I’ve been asking myself a lot lately. After reading this article in The Atlantic and finding out about this new site that calculates the amount of time spent on twitter, I’ve really been pondering this matter.
I haven’t been pondering it too much though. Instead, last weekend, I took a break and left my computer off for 48 hours. Wow, I did have quite a surprise on Monday morning, (an inbox full to the brim) however it was well worth it. I felt much more engaged with my family and my surroundings by unplugging myself from the virtual world. Sometimes you just need to live a little! In the real world. Not facebook, twitter or blogs.
I know this is blogging heresy, however, I just couldn’t resist entertaining this discussion. While I love all of the communication possibilities that our computers and the internet afford and have made wonderful connections with so many readers right here, I do find myself wondering if I’m getting “addicted” to the computer at the expense of my connection to my actual surroundings and nature. I wonder how this new era of communication impacts us as individuals and the greater culture at large. And as always, I find myself looking for balance.
So, back to a topic that we can probably all agree on. Dinner! Gotta have it.
Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts.
This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I’m going to be serving to our guests. Along with Matzoh Ball Soup, of course.
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Roasted Chicken with Olives and Prunes
Ingredients
- 1 whole chicken, 2-3 pounds
- 1 teaspoon celtic sea salt
- 1 cup pitted green olives
- 1 cup pitted prunes
- 1 tablespoon dried oregano
- 1 tablespoon capers
- 2 bay leaves
- 1 clove pressed garlic
- ¼ cup olive oil
- ¼ cup agave nectar or honey
- ¼ cup apple cider vinegar
- ¼ cup water
Instructions
- Rinse the chicken and pat dry
- Place the chicken breast side up in a 9 x 13 inch baking dish, then sprinkle with salt
- In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water
- Spread the contents of the bowl in the dish around the chicken
- Bake at 425°F for 20 minutes
- Lower heat to 375°F and continue to roast the chicken until it is cooked through, about 40 minutes
- Remove from oven and serve
This child-friendly dish is a hit with the little ones. My children are great about gobbling up the chicken dishes I make with fruit in them.
P.S. says
Elana, I made this last night – my favorite entree on your blog site (so far). Thanks!
Stephanie says
Hello, I’m rather new to this site, but in the past few days have found that I am totally addicted to it! Thank you so much for providing a place where people omitting dairy and gluten can come to find delicious recipes at anytime! Last night I tried this recipe, and I LOVED it. I replaced the prunes with dried figs, and omg, it was GREAT. I’m sure the prunes would’ve been good too. I am Italian/American, so all my dishes have a mediterranean flare. This is my first week of eating GF and DF. I think I can keep this up if the recipes are this good. The ingredients are a little pricey, but at least I know I am putting something good into my body!
thank you!!!
elana says
Hi Everyone,
Thanks for your fantastic comments. And yes, isn’t this classic dish just wonderful for Easter dinner?
Elana
Sheryl says
We made this for Easter dinner as well! Thank you for the wonderful recipe. The chicken looked beautiful on the table with the colors of the prunes, capers and olives. I used to be vegetarian. Now that I’m eating local, organic meats I’m finding that feeding a crowd is easier. Fewer ingredients and yet more flavor. This recipe was unbelievably easy AND tasty!
Laura says
This was an amazing Easter Dinner tonight – my husband LOVED it! Thanks once again for an outstanding dish!
Diane-Thewholegang says
Thank you for all you share. Your chicken inspired me to find what I had around and get cooking. Here is what I came up with. http://thewholegang.typepad.com/blog/2009/04/roasted-whole-chicken-with-dates-caperberries.html
I’ve also ordered your cookbook. My son is our baker so I’ll let him play with it!
Reem says
Your link is broken!
Reem says
Nvm, found it on your site! =)
Anna says
I love Chicken Marbella. It was my standard recipe for guests in the unpredictable first year or two after my son’s birth -very forgiving baking times, lots of hand-off baking time to make the other dishes, marinade ingredients always in my cupboard, and great leftovers. But I stopped making it when I reduced my sugar intake and wasn’t making rice anymore.
I started making it again about a year ago with whole chicken legs, but without the sugar, and less marinade. I don’t think it needs the agave syrup, either. Now I make cauliflower puree to soak up the juices, instead of rice.
The prunes and olives are easy to pick out for those who don’t like them – another reason Chicken Marbella is a fave for entertaining. Roasting, though, I hadn’t thought to do that. Cool twist.
Alta says
This sounds great. Now, to see if I could get my husband to eat something with prunes and olives in it. I agree with StuffCooksWant, definitely sounds like a great salty/sweet combo, with a bit of piquant thrown in. Gotta try!
StuffCooksWant says
Interesting combination…olives and prunes. Maybe it has that salty / sweet thing going on…like chocolate and nuts!!!?? Yum!
Caroline says
Will I like this if I don’t really care for prunes?