I was also unable to pronounce it correctly. (It's pronounced mar-bay-ya, not mar-bell-a, as I thought it was.) Though I was skeptical, everyone assured me that it was amazing and we had to make it.
So I did.
Chicken Marbella (Adapted from The Silver Palate Cookbook):
12 boneless, skinless chicken breasts
1 medium head of garlic or 2 small heads, pureed
1/3 cup dried oregano
coarse salt and freshly ground pepper to taste
1/2 cup plus 1/3 cup red wine vinegar
1-1/2 cup pitted prunes
2/3 cup pitted Spanish green olives, drained
1 3.5 oz jar capers with juice
6-8 bay leaves
1-1/2 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh cilantro, finely chopped
In large bowl or roasting pan, combine garlic, oregano, pepper and coarse salt to taste, 1/2 cup vinegar, 1/2 cup olive oil, prunes, olives, capers with juice, and bay leaves.
|Coolest. Fridge. EVER.|
With a slotted spoon, transfer chicken, prunes, olives, and capers to serving platter. Pour several spoonfuls of marinade on top and pour remaining pan juices into a sauceboat. Sprinkle chicken generously with parsley or cilantro. Serve.
Well, my relatives were right. This was great! The chicken was moist and perfectly cooked, despite our oven "issues", and tasted great. It had a slightly sweet outer crust with a nice tang from the vinegar. The prunes were really good after soaking in the pan juices, although I've never liked olives before and I still didn't like them then. It was really easy to prepare the marinade. My only issue is that we had so much trouble cooking it, which was really my fault. I recommend serving this with rice or really good bread, as we did.
Question of the Day: Who the heck thought of marinating chicken with prunes, olives, and capers? And why?