We are having extended family over for dinner Sunday night, and I've decided to make the classic Chicken Marbella from the Silver Palate Cookbook. However, I've found this modified Chicken Marbella recipe using boneless breasts by Joan Nathan, one of the Queens of Jewish cooking.
This is great served with couscous to soak up the extra juice. I prefer to swap out the prunes for apricots, but you can't go wrong either way.
If its possible you haven't ever been to a dinner party where this recipe has been served, don't let the odd mix of ingredients fool you. It really is delicious. It's the go-to recipe for guests because all the prep happens the day before. Plus, you can serve it a room temperature and leftovers are great as well.
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