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Chicken Marbella

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Chicken Marbella

Chicken marbella is just solid, man, it’s a solid recipe. It’s not like a freeze dried, store-bought meal, like Mountain House, where you eat it and you still have this hole you want to fill. It’s just satisfying.
Course Dinner, Main Course
Cuisine Italian
Keyword backpacking, camping, dairy-free, egg-free, lactose-free
Servings 1


  • ½ cup couscous like Far East Brand, any flavor
  • ½ packet of seasoning from the couscous
  • ½ cup dried prunes raisins, craisins, or dates chopped if using prunes or dates
  • 1 tablespoon dried oregano
  • 1 tablespoon brown sugar
  • ¼ teaspoon garlic powder
  • 1 cube/packet broth cube/packet for 1 cup broth
  • 1 7 ounce packet white meat chicken I love Sweet Sue brand no drain pack
  • 1 2.5 ounce packet pitted green olives
  • 1 tablespoon pine nuts or any other nut you have around
  • 1-2 packets vinegar found at hot bars in supermarkets
  • 1 packet or 1T olive oil found at hot bars in supermarkets
  • salt to taste



  • Put the couscous, 1/2 seasoning packet, prunes (or raisins or dates or craisins), oregano, sugar, salt (if using) and garlic powder in a ziplock bag.
  • If you can fit it, you can just throw all the other stuff in there with it – chicken, vinegar, oil packets and olives. If you can’t, just put those together in another baggie.


  • Bring 1/2 cup water to a boil. Add the broth packet or cube, olive oil, couscous mixture and chicken to the pot.
  • Stir well, then remove from the heat. Cover and let it sit for about 5 minutes or until the couscous absorbs all the liquid.
  • Once the liquid is gone, fluff the couscous and add the vinegar, pine nuts and olives. Stir again. EAT!

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