12 Days of Prunemas: Chicken Marbella
Day 4 of Prune Christmas - a very SAVORY chicken!
This is a post for all subscribers sponsored by CAPrunes. It is the fourth of 12 posts over 12 days, celebrating ways to enjoy delicious prunes.
It’s the fourth day of Christmastide! Today is traditionally a day to devout to children, and remember those who lost their lives. Winter is natures seasonal way to remind us of the darker elements of life and our world. That many are still losing their lives today in many war zones around the globe is heartbreaking. Darkness is constantly lit by small lights, like everyone who takes action to champion humanitarian causes especially the rights of the most vulnerable. Consider making a donation to children’s organizations (here or here) or visit a local hospital with small gifts from all post holidays sales that go on forever. And definitely spend the day laughing with the miracle of any children in your life. A wonderful tradition involves crafting a crown for the youngest child and making them “King” for the day. Everyone does what they want and comedy ensues. Joy can fill the air as much as a chill and sorrow.
Speaking of being a light in the world. Yesterday, was the shabbat of Hanukkah! The most popular days to gather for Hanukkah are the first night, the shabbat and the last night. Shabbat for us means chicken at the grandparents house, where Safta’s signature is a finger licking concoction of onions, turmeric and little splash of tequila. Apparently there have been child riots in the past when it was not on the table on a Friday evening. To share in this family tradition (and meld my own in!), I have for you today a take on Ina Garten classic from the 1980s my mother often made us. She loved to cook a bird in a salty sweet situation - her salty honey lavender turkey was the stuff of Thanksgiving dreams!
I have updated it for our house where we exclusively eat dark meat - it’s just tastier, juicier, better - fight me. It serves two generously, with loads of roasted prunes, olives and sauce to sop up with sangak or baguette, really your choice of bread. This dish is briney, herby, garlicky, schmaltzy and sweet from yummy prunes.
While you cook listen to this fun podcast on some folk origins of winter time traditions and the darker origins of Christmas going back to the early 1900s!
Or Maybe listening to Ina herself is more the vibe.
Chicken Marbella
Adapted from Ina Gartens 1980 Classic
2 chicken legs and thighs, skin on
6-8oz castelvetrano olives, pitted
6oz prunes
3oz capers, removed from juice
3 tablespoons garlic, minced
2 tsp oregano
4 bay leaves
4oz sherry vinegar
4oz cup olive oil
2oz white wine
Peel of a Lemon
Method:
Combine everything in a nonreactive stainless steel bowl, and bathe the chicken in the marinade. Chill for at least 1 hour to allow flavor to infuse and blend together. Dish can be marinated up to 1 day in advance.
Heat oven to 350 degrees Fahrenheit. Pour contents of bowl onto a sheet tray with parchment, discard lemon peel. Get a cast iron pan very hot or a steel pan with a little grapeseed oil. Add the legs skin side down to crisp up skin, cook for 1-2 minutes till lightly golden brown. Pull from hot pan with tongs and nestle chicken back onto sheet tray. Bake in oven on middle rack for 25-30 minutes till internal temperature of leg reads over 160 degrees Fahrenheit.
Serve with drippings, roasted prunes and olives.
Need more dark fun tales? Here’s L. Frank Baum’s Kidnapped Santa Claus and Hershel and the Hanukkah Goblins by Eric Kimmel and Trina Schart Hyman.
Happy fourth day of Christmastide! Happy fourth night of Hanukkah!
xoxox
P.s. AND FOR DESSERT? Hannukkah is here to save the day! Did you make my Sufganiyot yet? Or my 1 Kilo Milk Chocolate Gelt? I had so much fun talking about Hanukkah foods with my pal Natasha Feldman of Gluteus Minimus and The Dinner Party Project on KTLA Live last week. Click video to watch.
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I'm definitely going to be making this yummy chicken!!!