The Silver Palate Cookbook
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Recipe Reviews
bhnyc from New York, NY
This is the recipe that my Silver Palate Cookbook falls open to! It is tried and true and never fails to disappoint. It's one of my all-time favorite recipes to cook for a crowd, party or any day.
I love that it marinates overnight and can be served hot or at room temperature. While the recipe calls for lots of chicken, it can easily be halved. However, when I halve it, I always make all of the marinade and sauce. Sometimes I use half prunes and half dried apricots.
This is really good over buttered egg noodles with parsley, salt and pepper and with a side of string beans.
Fabulous!
robing from Vancouver, BC
This recipe takes some pre-planning: you'll have to ensure that you have the semi-exotic ingredients, and then take time to marinate the chicken overnight. But once it's done, you'll see how worth it this recipe really is. I've only made it once, but have never, EVER forgotten it. Just waiting for the right opportunity to make it again, since it's a real party dish, served equally well hot or cold.
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