Gluten Free Chicken Carabella

Gluten Free Chicken Carabella Recipe

Back 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, round 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!

Gluten Free Recipes Chicken Carabella

5 from 1 vote
Gluten Free Chicken Carabella
Print Recipe

Gluten Free Chicken Carabella Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Servings: 8 Servings
Calories: 315kcal
Author: Gluten Free & More


  • 1 (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 apricots


  • Whisk 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.


Nutrition Facts
Gluten Free Chicken Carabella Recipe
Amount Per Serving
Calories 315 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Cholesterol 97mg32%
Sodium 287mg12%
Potassium 502mg14%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 22g24%
Protein 21g42%
Vitamin A 697IU14%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Capers Chicken Dairy Free Dinner Party Prunes Wine
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  1. September 10, 2011

    Oh Carol, even at 6:15 in the morning, this looks amazing. Sweet and spicy chicken just gets me excited! I love the lighting in your picture too!

    1. September 13, 2011

      Thank you Heather!

  2. September 10, 2011

    Would you mind stating what’s in the Prune Dessert Filling for us readers living abroad? ;-)

    1. September 12, 2011

      It’s prunes, water, corn syrup, sugar, and pectin.

    2. September 13, 2011

      Tamyy if you don’t have the prune dessert filling use a cup of pitted prunes and a cup of brown sugar instead – no worries!

  3. September 10, 2011

    Pretty and very appealing dish, Carol! I always loved the name … sounded so exotic and inviting, but I’ve never actually tried Chicken Marabella. Maybe I was destined to try your new and improved version instead? ;-)


    1. September 13, 2011

      Haha – maybe :)
      xo back at ya!

  4. Sounds wonderful! I never would have thought of prunes with chicken, but I love the nice bright flavor of olives and capers in anything. ( I just won’t tell my husband that the prunes are in the recipe.) Will probably be dinner tonight. Thanks.

    1. September 13, 2011

      Hi Nancy – I think sometimes what is in our recipes is on a need to know nbasis so don’t tell him! :)

  5. September 12, 2011

    The Silver Palate books were some of my favourites, and were a real inspiration to me when I was first starting out with cooking. You’ve certainly done the recipe proud with your enhancements, yumm…

    1. September 13, 2011

      Thank you!

  6. Donna
    September 12, 2011

    Yum, I can just imagine the sweet with the tang of the olives and capers. Can’t wait to try it!

    1. September 13, 2011

      It is a good combo!

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