Sweet meets savory in Chicken Marbella made famous by the Silver Palate restaurant. Tangy marinated chicken is sprinkled with brown sugar, topped with olives and dried plums and baked to perfection.
Sometimes it pays to step out of your comfort zone. When you do, you are rewarded with exciting new flavor combinations that you never in a million years would dream up…say chicken sprinkled with brown sugar and topped with prunes and olives.
Chicken Marbella will tantalize your taste buds!
That’s exactly what happened to me. When I worked up recipes for our make ahead meal assembly store, I had to open myself up to dishes that had broad appeal, but were not necessarily what I was used to. I’d read about The Silver Palate’s popular Chicken Marbella and gave it a try. It was an instant hit…and not just at the store, but with our family too.
This recipe is based upon Prune and Olive Chicken over at All Recipes. If you are not a fan of prunes, raisins will work too. And, if your guests might not take to “prunes” then trying calling this fruit “dried plums.”
To round out this meal, make 5 minute couscous and stir in some of the Chicken Marbella sauce and goodies (i.e. prunes and olives.) A few halved grape tomatoes liven up the color even more!
- 4-6 boneless, skinless chicken breasts
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 Tablespoon dried oregano
- 2 garlic cloves, minced
- 2 Tablespoons capers
- ¼ cup white wine
- 1 teaspoon brown sugar per chicken breast
- ½ cup dried plums, pits removed (I slice the the plums into strips.)
- 8-12 green olives
- Combine the marinade in a plastic bag that seals.
- Place chicken breasts in bag. Turn chicken to coat with marinade periodically.
- Marinate for about 4 hours or overnight.
- Preheat oven to 350 degrees F.
- Place chicken in baking dish, spooning a little marinade over the top of the chicken.
- Pour white wine around chicken.
- Sprinkle a teaspoon of brown sugar over each chicken breast.
- Top with prunes an olives.
- Bake uncovered for 30 minutes or until internal temperature reaches 170 degrees.
- Spoon sauce over the top of chicken at least once during cooking and before serving.
Adapted from http://allrecipes.com/recipe/prune-and-olive-chicken/
A different blogger from the #SundaySupper group shares a #WeekdaySupper recipe Monday through Friday. Be sure to check out this week’s other recipes below. Getting families back to the dinner table is our mission! You can find more recipes on our Pinterest Boards, too. Please join us there for more weekday inspirations!
- Monday – Pescetarian Journal – Slow Cooker Kidney Bean Curry
- Tuesday – The Dinner-Mom – Chicken Marbella
- Wednesday – Cooking Chat – Super-Tasty Meat Sauce
- Thursday – Shockingly Delicious – French Bread Hawaiian Pizza
- Friday – Yours And Mine Are Ours – Margherita Pizza with Cauliflower Crust