Best 3 The Silver Palates Chicken Marbella Recipes
**Journey to the Mediterranean with Chicken Marbella: A Culinary Symphony of Sweet, Savory, and Aromatic Delights**
Embark on a culinary adventure to the vibrant shores of the Mediterranean with Chicken Marbella, a delectable dish that captivates the senses with its symphony of flavors. This classic recipe, featured in the renowned Silver Palate Cookbook, tantalizes taste buds with a harmonious blend of sweet, savory, and aromatic ingredients. Succulent chicken pieces, marinated in a delectable mixture of olive oil, garlic, herbs, and spices, are oven-roasted to perfection, creating a tender and juicy centerpiece. The magic of this dish lies in its accompanying sauce, a delectable combination of tangy olives, sweet prunes, almonds, and a hint of honey, which transforms the chicken into a culinary masterpiece. Alongside the main event, this article presents a collection of complementary recipes that elevate the dining experience to new heights. Discover the secrets of preparing the perfect basmati rice, a fluffy and aromatic backdrop for the succulent chicken. Indulge in the velvety smoothness of silky mashed potatoes, a classic accompaniment that adds a comforting touch to the meal. For a refreshing contrast, create a vibrant salad with crisp greens, juicy tomatoes, and a tangy vinaigrette dressing. As a grand finale, treat yourself to a luscious chocolate mousse, a decadent and indulgent dessert that provides a sweet ending to this Mediterranean feast. Prepare to tantalize your taste buds and embark on a culinary journey like no other with Chicken Marbella and its accompanying recipes.
CHICKEN MARBELLA FROM THE SILVER PALATE
This elegant Silver Palate Chicken Marbella recipe is the perfect dinner party dish. An easy dish to cook for a big group and the flavors are fantastically delicious.
Provided by Lisa
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- In a large mixing bowl or plastic container, combine the oil, vinegar, prunes, olives, capers, caper juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken and toss to coat. Cover and marinate in the fridge overnight.
- Preheat oven to 350ºF. Arrange the chicken in a single layer in two large shallow baking dishes and spoon all the marinade ingredients on and around the chicken. Pour half the wine into each baking pan, and then sprinkle the all chicken pieces evenly with the brown sugar.
- Bake the chicken for 45-50 minutes, or until it's cooked through, basting with the pan juices after 20 minutes.
- To serve, transfer the chicken pieces to a serving platter and spoon the prunes, olives, capers and some of the sauce on and around the chicken pieces. Sprinkle with parsley or cilantro. Serve remaining sauce on the side. Chicken Marbella can be served at room temperature.
Nutrition Facts : Calories 557 calories, Sugar 15 g, Sodium 773.7 mg, Fat 22.4 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 37.5 g, Fiber 1.6 g, Protein 48.3 g, Cholesterol 224.1 mg
WEEKNIGHT CHICKEN MARBELLA
The chicken Marbella recipe from "The Silver Palate Cookbook" is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn't suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done - and well - in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.
Provided by Rick A. Martinez
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
- Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.
CHICKEN MARBELLA - SILVER PALATE COOKBOOK
This is from the Silver Palate Cookbook, and I love their food. I have seen this recipe for years and finally decided to try it and I am so glad I did! Prunes, capers and olives just didn't sound good, but I was SO wrong! I usually use legs and thighs, marinate them for about 6 hours in a plastic zip-top bag, and turn them every couple of hours. Only change I made was using 2 heads of roasted garlic instead of the 1 head of raw garlic. (that's HEAD, not clove.) I always use skin on, they brown and caramelize to a rich deep color. I urge you to try this...be brave and do it, you will be pleasantly suprised! : ) This makes a large amount, you can easily halve this recipe. Prep time does not include marinating time. Hope you enjoy! Correction...For the large quantity...it IS 4 2 1/2 lbs.chicken, sorry for ommision of the 4 in the original post. But Zaar won't let me put 4 chickens in the recipe.
Provided by Scoutie
Categories < 60 Mins
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
- Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
- Bake for 50 minutes to 1 hour, basting frequently with pan juices.
- Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
- With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
- Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
- Pass remaining pan juices in a sauceboat.
- To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Nutrition Facts : Calories 1196.2, Fat 80.2, SaturatedFat 21.2, Cholesterol 340.2, Sodium 432.6, Carbohydrate 24.9, Fiber 0.6, Sugar 21.7, Protein 85
Tips:
- Use a large, heavy pot with a tight-fitting lid to ensure even cooking and prevent evaporation.
- Brown the chicken pieces in batches to avoid overcrowding the pan and ensure they cook evenly.
- Don't skip the step of marinating the chicken overnight. This step infuses the chicken with flavor and helps it stay moist during cooking.
- Use a variety of olives and dried fruits for a more complex flavor profile.
- If you don't have white wine, you can substitute chicken broth or water.
- Serve the chicken with rice, pasta, or potatoes for a complete meal.
Conclusion:
Chicken Marbella is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its sweet and savory flavors, this dish is sure to please everyone at your table. So next time you're looking for a delicious and impressive meal, give Chicken Marbella a try.
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