Turkey Marbella for Thanksgivukkah!

 

Turkey Marbella with Apricots and Olives. Perfect for Thanksgivukkah!

If you haven’t experienced the joy that is Thansgivukkah, hie thee to this Buzzfeed post and/or the occasion’s Facebook page. Every 6 thousand years or so, the stars align just right and Thanksgiving falls during Hanukkah. The hybrid holiday that results is, of course, the most fabulous combination ever.  I don’t dare compete with the recipes shared on Buzzfeed, but I’ve been making a recipe recently that took only minor adaptations to make it a great candidate for a Thansgivukkah spread.

In Elana Amsterdam’s latest masterpiece, Paleo Cooking from Elana’s Pantry, I came across a recipe for Chicken Marbella, which was a breakout hit from the original Silver Palate cookbook and has been a popular dish at Hanukkah ever since. I must admit I had never actually tried it, despite seeing the cookbook on my stepmother’s shelf back in the 80’s, but it has a well-deserved reputation. I’ve made it at least 6 or 7 times since acquiring the cookbook, as I’ve come to love the sweetness of the prunes and honey with the savory zing from the olives and capers. By all means, try the original, but if you’re looking for a good turkey dish without roasting a whole bird, or want to make some with leftovers (just reduce the cooking time a bit), this is totally a contender.

Let us all be truly kvelling and eat ’til we plotz. 

TURKEY MARBELLA with APRICOTS AND OLIVES

1 1/2 pounds boneless, skinless turkey
1 14 ounce can pitted green olives (net weight 6 ounces), drained
1 cup dried apricots, halved
2 tablespoons dried oregano
1/4 cup capers
2 bay leaves
6 cloves  garlic, pressed
1/4 cup olive oil
1/4 cup honey
1/4 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup flat-leaf parsley, chopped

Cube the turkey into pieces about 2 inches wide. In a mixing bowl, combine ALL the remaining ingredients EXCEPT parsley. Toss well, cover in plastic wrap, and refrigerate overnight, or for at least a few hours.

Preheat oven to 350. Spread turkey mixture out in a baking dish and bake for 45-50 minutes. Add parsley and serve!

L’chaim!

  — posted by Anne

 

 

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