Chicken Carabella Recipe - Gluten FreeBack in the 80’s The Silver Palate Cookbook came out and helped people who couldn’t even cook, feel like a gourmet chef with some killer recipes. One of those recipes was Chicken Marbella, a combination of chicken, prunes, capers and olives, a dish that quickly became a dinner party standard.

I wanted to give the recipe a little bit of a makeover with some more depth of flavor and of course I am always looking for how I can cut out steps and make a gluten free recipe even easier.

This is my version; I added a touch of heat with crushed red pepper flakes, some brightness with fresh lemon juice and tossed in some dried apricots, all of which, in my opinion, rounds out the flavors better. To make the recipe simpler and to cut out an extra step, I used Baker Brand Prune Dessert Filling as the base of the marinade and sauce which allowed me to cut out the cup of brown sugar in the original recipe.This is my favorite kind of gluten free recipe – it is elegant enough to serve to guests and yet it could not be easier. It does require time for both marinating and baking but your fridge and oven are doing all the work (and you are getting all the credit).

I like to use skinless, bone-in chicken thighs in this recipe but you can also use a whole cut up chicken or even chicken breasts.

I call this recipe “Chicken Carabella”, just because I can but you can call it anything you want! Ingredients1 – 10 ounce jar Baker Prune Desert Filling,4 cloves garlic, minced,¼ cup olive oil,¼ cup red wine vinegar,Juice of 1 lemon,2 teaspoons dried oregano,½ teaspoon crushed red pepper flakes,½ cup dry white wine,2 tablespoons capers,2 bay leaves,½ cup green olives, pitted and sliced in half,8 skinless, bone in chicken thighs,Salt and pepper,1 cup dried apricotsDirectionsWhisk together the Prune Dessert filling, garlic, olive oil, vinegar, lemon juice, oregano, red pepper flakes, wine and capers in a 9 by 12 baking pan. Stir in the bay leaves and olives. Season the chicken liberally with salt and pepper and add to the marinade, turning to coat. Cover baking dish with plastic wrap and refrigerate at least 2 hours or up to a day ahead.

Remove the baking dish from the fridge and let sit at room temperature while you preheat the oven to 350 degrees. Remove the plastic wrap, stir in the dried apricots and bake for 1 hour, spooning the juices over the chicken a few times while it bakes.Serve with rice or quinoa.A gluten free recipe that serves 6 – 8 people.

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