Silver Palate Cook Book
Chicken Marbella
Page 86
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I cannot say enough good things about this recipe. Sure, you need to buy a few exotic things, but they're also things that will keep in your pantry, so stock up, and you'll be able to do this one in a pinch.
You can freeze this recipe at two stages, either 1) after you've combined the marinade ingredients and chicken (you can freeze in smaller portions if you aren't planning to cook for a crowd), or 2) after cooking -- portioned out, this is an amazing defrost and reheat dinner.
Instead of using whole chickens, I use 3-4 lbs of skinless, boneless chicken thighs. The dark meat is flavourful and juicy, without the added fat of the skin, and everything cooks evenly.
The sweetness of the fruit combines beautifully with the tangy salt of the capers and the deep, mellow taste of the olives after they've roasted.
I like to serve it with a side dish that plays on the salty/sweet theme -- an oven-roasted mix of diced sweet potatoes, diced turnips and baby brussel sprouts is ideal.
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