Chicken Marbella

IMG_5880 The Silver Palate Cookbook offers the most well known version of Chicken Marbella.  Regardless of this dish’s roots from Spain’s south coast, it is their recipe that has made the dish well known in North America.  I have always used the proportion of ingredients exactly as written, allowing for a change of amounts depending on how many I’m serving.  It creates a succulent, slightly sweet, fruity chicken that is an amazing addition to a buffet, and works equally well when individually plated.

The cooked prunes & olives complement the chicken wonderfully.  It’s a good thing to serve a dish that surprises your guests.  I’m sure this recipe has converted more than a few non-prune eaters!

Don’t feel the need to add more, as the amounts of capers, dried prunes, and olives are perfect as written.  It is essential to allow at least 24 hours of marinating time.  From the first time I used this recipe, it has always stayed in my top ten ways of preparing chicken.  Continue reading