You have probably tasted chicken marbella but perhaps the person making you dinner called it by another name. You fell in love with the recipe and took it home to make as your own.
Perhaps you changed some ingredients as I did because I don’t like capers and the thought of 1 cup of prunes was a little scary to me so I substituted ½ cup of dried apricots and then used ½ cup of prunes which actually added more color to the dish. I also cut down on the brown sugar. One cup of brown sugar seems overly sweet so I have made the recipe with 2/3 cup of brown sugar. And by omitting the capers, I’ve added extra green olives.
I never follow the recipe exactly or probably even make it the same way twice but it always comes out wonderful and people think that I’ve slaved in the kitchen. Who me?
The cookbook says that overnight marinating is essential and the chicken improves after days in the refrigerator. Enjoy!
The L.A. Times has a nice tribute to the new Silver Palate Cookbook which originally in 1979 gave us chicken marbella. I have been shuffling around my cookbook collection as my book shelf runneth over but the Silver Palate will most likely always be around as who can part with such glorious and mostly approachable recipes?