THE SILVER PALATE'S CHICKEN MARBELLA
If there's such a thing as boomer cuisine, it can be found in the pages of "The Silver Palate Cookbook" by Sheila Lukins and Julee Rosso. With its chirpy tone and "Moosewood"-in-the-city illustrations, the book, published in time for Mother's Day in 1982, gave millions of home cooks who hadn't mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.
Provided by Christine Muhlke
Categories dinner, weekday, one pot, roasts, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
- Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
- Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
- Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
Nutrition Facts : @context http, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams
CHICKEN MARBELLA WITH DATES, CAPERS & GREEN OLIVES
A classic and succulent chicken Marbella recipe with dates (prunes), capers and green olives.
Provided by Sam Linsell
Number Of Ingredients 12
Steps:
- Slash the chicken pieces in 3 places to the bone and place in a large Ziploc bag with all the other ingredients except the olives, the wine and sugar. Season with a little salt and pepper. Massage the bag to ensure all the ingredient are mixed and the chicken is well coated. Place in the fridge overnight.
- Take the chicken out of the fridge about an hour before you cook it to bring it to room temperature. Preheat the oven to 180C / 350F.
- Arrange the chicken pieces snugly in an appropriately sized ovenproof dish with sides. Place the olives in and around the chicken pieces. Mix the brown sugar and white wine and mix to dissolve it as much as possible. Pour this over the chicken. Roast for 1 hour and 15 minutes until golden brown and cooked through. If necessary, loosely cover with a piece of foil to prevent over-browning.
- Remove from the oven and arrange on a serving platter. Scatter over a few oregano leaves or caperberries as garnish (optional).
CHICKEN MARBELLA WITH DATES RECIPE
*The 24 hour marinating time is not reflected in the prep time.
Provided by Sandra Valvassori,
Categories Dinner
Time 1h
Number Of Ingredients 12
Steps:
- Place the chicken in a large, non-reactive bowl or ziplock bag and add the garlic, oregano, vinegar, oil, green olives, capers, dates, and bay leaves. Add 1 teaspoon salt and 1 teaspoon freshly cracked pepper. Mix the ingredients well with the chicken, cover the bowl, and refrigerate for 24 hours and up to 48. Stir the ingredients once or twice through the marination process, if possible.
- Preheat the oven to 400 degrees and line the bottom and sides of a large baking tray with parchment paper.
- Spread out the chicken legs on the tray, along with all the marinade ingredients. In a small bowl, whisk together the wine and date syrup and pour evenly over the meat. Place in the oven and cook for 50 - 55 minutes, basting two or three times, until the meat is golden brown on top and cooked through.
- Remove from the oven and transfer everything to a large serving platter. Garnish with chopped fresh oregano leaves and serve.
CHICKEN MARBELLA
Provided by Sheila Lukins
Categories Chicken Kid-Friendly Dinner Red Wine Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 10 servings
Number Of Ingredients 13
Steps:
- 1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
- 2. Preheat the oven to 350°F.
- 3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
- 4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
- 5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.
CHICKEN MARBELLA, UPDATED
Steps:
- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
- Preheat the oven to 350 degrees F.
- Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
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- If you have time to marinate the chicken, place chicken pieces in a large bowl and add the garlic, cilantro, vinegar, oil, olives, capers, Medjool dates, bay leaves, 1 tsp salt and 1/2 tsp black pepper. If you are cooking the chicken straightaway, then rub the chicken with the salt and pepper prior to placing it in the marinade of garlic, cilantro, vinegar, oil, olives, capers, dates and bay leaves. Stir everything to combine, cover the bowl and let the chicken marinate for at least 2 hours, and up to two days.
- Spread out the sweet potatoes along the sides of the baking sheet. Arrange chicken thighs, along with all the marinade ingredients, letting it overlap with the sweet potatoes. Whisk together the wine and molasses and pour over the meat. Drizzle sweet potatoes with 3-4 TBs of olive oil and sprinkle generously with 1 tsp salt and 1/2 tsp pepper.
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- Place pitted dates in a microwavable container and cover with one cup of water. Microwave on high for 3 minutes, then let stand for 5 minutes.
- Meanwhile peel garlic cloves. Strain the soaking liquid from dates, and reserve. In a mini food processor, pulse together the dates and garlic. Add approximately ¼ cup of liquid the soaking liquid a bit at a time, and pulse until a paste-like consistency is achieved.
- Add oregano, vinegar, olive oil, black pepper, and kosher salt to the processor and pulse until combined. Empty contents into a large bowl. Stir in prunes, olives, capers and juice, and bay leaves.
- For my recipe I used two packages of organic chicken parts with bones and skin, but you could quarter two small chickens if you prefer. I like to chop the chicken breasts into more manageable pieces, halves or thirds depending on the size of your chicken. Wash and pat dry the chicken pieces, then salt and pepper to taste.
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Estimated Reading Time 4 mins
- Place the chicken in a large nonreactive bowl and add the garlic, oregano, vinegar, oil, olives, capers, dates and bay leaves, along with 1 teaspoon salt and a good grind of black pepper
- Gently mix everything together, cover the bowl, and leave in the fridge to marinate for 1-2 days, stirring the ingredients a few times during the process
- Spread out the chicken legs on a medium high-sided baking pan, along with all the marinade ingredients
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- Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
- Place the chicken, skin side up, along with the marinade in one layer in a large (15 × 18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.
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- In a large bowl combine all ingredients except the red and white wine vinegar. Cover & allow to marinate, refrigerated, overnight. [You’re welcome to skip this step if you’re in a hurry, but the chicken won’t be as flavorful!]
- Preheat oven to 350. Put the chicken in a single layer in a large baking pan and spoon marinade over it evenly. Pour both red and white vinegars on top.
- Bake 50 min. to 1 hr, basting frequently with pan juices. It is done when the chicken juices run clear yellow, not pink.
- With slotted spoon, transfer chicken, prunes, olives, & capers to a serving platter. Pass remaining pan juices in sauceboat. You can serve the sauce as is or reduce on the stove for a thicker variety.
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From thelemonapron.com
5/5 (1)Category Main CourseCuisine Middle EasternTotal Time 1 hr
- Place the chicken in a large non-reactive bowl and add the garlic, oregano, vinegar, olive oil, olives, capers, dates, and bay leaves, along with 1 tsp of salt and 1/2 tsp of cracked pepper.
- Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1-2 days. Stir the ingredients occasionally to make sure everything is marinating evenly.
- Alternatively, you can do all of the above in an extra large freezer bag. This will keep all the ingredients in more even contact with the liquids etc. And keeps the bowl or pan clean.
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- In a large bowl, mix together oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper.
- Transfer to the refrigerator and marinate for 2 to 6 hours, tossing mixture every few hours to ensure even marination.
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- Mix together 1/2 cup of olive oil, red wine vinegar, capers, brown sugar, dried oregano and 1/2 teaspoon salt. Set aside.
- Place a large cast iron pan over medium high heat and add 1/4 cup of olive oil to the pan. Season chicken thighs with remaining salt and pepper. Heat oil, and sear chicken thighs for three to four minutes per side ensuring a nice golden crust. Remove the thighs to a paper towel lined plate.
- Add fennel slices to cast iron pan and sauté until nicely softened, about eight minutes. Add garlic and continue to sauté. Once the fennel and garlic have softened and begun to take on some colour, add olives, dates and figs and continue to cook for an additional three to four minutes.
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