Fashioned after the recipe for Chicken Marbella in The Silver Palate Cookbook, my friend Donna, who gave me the original chicken recipe, exclaimed: “This tastes much better than the one I made from the cookbook, and I thought that was fantastic!” This recipe is also a lot quicker and easier to make because you don’t have to marinate the tempeh, then cook it for an hour. Instead, you just cook it with the enticingly flavorful ingredients for 10 minutes. Great with brown rice and greens such as broccoli.
Makes 3 to 4 servings
2 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons pure maple syrup or brown rice syrup
¼ cup pitted prunes, chopped
2 tablespoons pitted green olives, chopped
2 large cloves garlic, pressed
1 tablespoon capers with brine
2 bay leaves, broken in halves
1 teaspoon oregano
¼ teaspoon unrefined sea salt
1/8 teaspoon freshly ground black pepper
¼ cup each white wine and water
2 teaspoons olive oil
8 ounces tempeh, cut in half for 2 thin slabs, then crosswise in half, thirds or quarters to make 4, 6 or 8 cutlets
2 tablespoons parsley, finely chopped, for garnish
1. Assemble the first 12 ingredients in a bowl and stir with a whisk.
2. In a medium skillet over medium heat, warm oil and add tempeh. Cover to brown on one side, 3 to 5 minutes.
3. With a spatula, turn tempeh. Add other ingredients and cover until liquid is almost absorbed, about 10 minutes. Reserve some flavorful juices to pour on top when serving. Discard bay leaves. Sprinkle with parsley and serve.
For 4 servings, per serving:
Calories: 220 Protein: 10gm Saturated Fat: 0.6gm Fiber: 7gm Carbohydrates: 31gm Fat: 7gm Cholesterol: 0 Sodium: 293mg
Calories from Protein: 17% Calories from Fats: 27% Calories from Carbohydrates: 60%