Salty, sweet and a little sour, this Chicken Marbella with Boneless Thighs is one of those dishes that everyone should have in their recipe collection – it’s one of those fabulous dishes that is perfect for a weeknight and pretty and tasty enough to serve to guests.
On that basis alone, you should put this on your “must make this week” list!! Seriously. You stir together all the ingredients, add the chicken and let it marinate overnight.
The next day, you pull it out of the fridge, dump it in a casserole and put it in the oven.
And it’s amazingly delicious!!
I made this dish way back in the late 80’s, after I’d purchased the Silver Palate Cookbook and thought it was wonderful. But food is like fashion, and the Silver Palate Cookbook became buried under newer and flashier cookbooks.
And there it sat.
Truth be told, I hadn’t thought of this dish in quite some time – and then it popped into my head and I decided to make it again.
And I’m very, very glad that I did – since I’d forgotten what a truly stellar dish it is, and that it’s ideal for just about anyone who likes chicken!
Chicken Marbella pretty much defined cooking in the late 1980’s and is still the number one recipe from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso.
Drawing on the Moroccan tradition of combining meat with fruit and olives the dish has a sweet/sour and salty flavor that dances across your palate and appeals to just about everyone.
The marinade provides plenty of sauce and so the chicken is terrific served over pasta or rice – I like it served over a wild and white rice blend. Add a simple salad or maybe some steamed broccoli or green beans and dinner is done.
And in my book, that is pretty darn stellar!