My eye's been on this recipe in the Silver Palate Cookbook for quite some time and I've been procrastinating but last night its time had come to grace our dinner table. It was superb.
A combination of sweet from tons of garlic and prunes along with sour from red wine vinegar, capers and salty from Spanish olives, it is a fair symphony of flavors. The other bonus - you have to put it together in advance so the chicken has a chance to marinate in all the good yummy stuff before it gets topped with brown sugar, and cooked in a sea of white wine. Believe me, the chicken is wonderful but put the juices on top of a pile of couscous and THAT is amazing. By the way, it makes a ton as you can see, although you can cut it in half if you're not cooking for an army. I doubt you'll be sorry with the leftovers though. Download Chicken Marbella
Not unlike Noble Pig's Spicy Chicken with Apricots and Olives that we made last month, this is actually the chicken dish I was going to make for our dinner party in February until I spotted Cathy's cinnamon and smoked paprika flavored version, which quite honestly I prefer over Chicken Marbella. However, they are both wonderful in their own right and fabulous party food. Although the preparation is much the same, the different spices and ingredients make them worlds apart in flavor. In fact, I'm tempted to make them both next time we have a big bash just to see which one gets the most votes for "winner, winner chicken dinner."
By the way, I notice that Elise from Simply Recipes also gave this one a go, which doesn't surprise me. The woman is amazing and her blog is a tremendous resource so check out her version when you've a minute. Looks like it was a winner in her books too!