Vicki has the Silver Palate Cookbook sitting on the shelf in her kitchen. She used to cook from it
often; one of her favorite recipes is the minestrone soup!

Chicken Marbella is another fantastic recipe from that treasured cookbook, and here is a version inspired by The Whole 30 cookbook that complies with our paleo way of eating.

It’s worth the extra effort for a special occasion!

Chicken Marbella with Sautéed Greens
Serves 4 (or 2, with left-overs)

For the Chicken
4 large bone in chicken thighs (organic)
1/4 tsp Himalayan pink salt
1/8 tsp freshly ground black pepper
1 cup pitted Medjool dates, halved
1/2 cup pitted Kalamata olives, drained
2 medium shallots, peeled and thinly sliced
1/2 cup chicken bone broth (we like Kettle & Fire)
2 Tbsp red wine vinegar
2 Tbsp capers, rinsed and drained
2 sprigs fresh rosemary

For the Sautéed Greens
1 Tbsp extra virgin olive oil
2 cloves garlic, peeled and thinly sliced
1 large bunch kale, stemmed and leaves chopped – about 8 cups
2 – 3 bunches spinach, chopped – about 8 cups
1/2 cup chicken bone broth (we like Kettle & Fire)
Pink Himalayan salt and freshly ground black pepper

Prepare the chicken

  1. Preheat oven to 400 degrees. Season the chicken with the salt and pepper.
  2. Heat the olive oil in a large oven-proof skillet over medium high heat. Add the chicken and cook until the skin is browned on each side, about 5 minutes total.
  3. Remove skillet from the heat. Add the dates, olives, vinegar, capers, and rosemary. Place the skillet in the oven and roast, uncovered, for 25 to 30 minute. The internal temperature of the chicken should be 165 degrees; the juices should run clear and the meat should no longer be pink.


Prepare the greens

  1. While the chicken is in the over, heat the olive oil in a large skillet over medium heat.
  2. Add the garlic and stir, cooking about 30 seconds, until fragrant.
  3. Add the greens and broth, stirring to combine. Cover and cook for about 5 minutes, until the greens are wilted.
  4. Uncover, and continue to cook another 2 or 3 minutes, stirring frequently until the liquid has evaporated.
  5. Season with the salt and pepper to taste.

To Serve

Place a portion of greens on each dinner plate. Arrange the chicken, olives, and dates on top of the greens, and drizzle with the pan juices. Enjoy!

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CSMC, CNHP, CHS