Spice Up Your Chicken Dinner

Spice up dinner tonight with this delicious Chicken Marbella recipe from Chef Corbin Tomaszeski.

Classic Chicken Marbella

Yield- 4-6 servings

• 2 -3 LB chickens cut into 8 pieces
• 4 whole cloves of garlic smashed
• 1 ½ tbsp. dry oregano
• 1 tbsp. dry basil
• 1/3 cup cup red wine vinegar
• 1/3  cup extra virgin olive oil
• 1 cup pitted dates
• ½ cup pitted prunes
• 1 cup dried figs or apricots
• 1½ cups mixed olives
• Juice from 1 orange
• Juice from 1 lemon
• 3-4 bay leaves
• ½  cup brown sugar
• 1 cup white wine
• ¼ cup Tbsp. fresh Italian parsley, finely chopped
• Salt and pepper to taste

METHOD

Combine all ingredients into a large mixing bowl and marinate overnight.
Preheat oven to 350-degrees.
Place the marinated chicken into an oversized roasting pan- season with salt and pepper to taste and roast the chicken for 25-35 minutes or until juices from the chicken run clear.
Remove from the toasting pan and place onto a over-sized white serving platter.  Serve warm and with your favourite side salad.

Mixed  Greens with couscous and cooked lentils

Yield- 2 servings

• 6 cups assorted mixed greens
• 1 cup thinly sliced fennel
• 1 cup shaved carrot curls
• ½ cup cooked couscous
• ¾ cup cooked du puy lentils
• Approx. 4 ox Red wine vinaigrette
• Salt and pepper to taste

Method
Gently toss the mixed greens, shaved fennel and carrot curls with the red wine vinaigrette, salt and pepper.  Place the mixed greens into serving bowls and top with the cooked couscous and lentils. Serve.