Chicken Marbella, Your Opinions please
I've heard mixed reviews on chicken marbella from the Silver Palate cookbook. I was planning on making it with either chicken thighs or boneless skinless thights with some orzo or the likes. I looked at the recipe and I was thinking of cutting the brown sugar in half or maybe in a quarter to reduce the potential sweetness.
What's your experience or tweeks you've made to this dish.
Chicken Marbella may be out of fashion (as am I - just ask my teenage daughters). But the recipe is pretty good as written. If you doubt it, just take it to a potluck and watch people scarf it down.
Yes, it's a fairly sweet dish. If you don't like sweet with savory it's the wrong kind of thing for you to be cooking. But try it as written first; it's a classic. If you find it too sweet, you can always adjust ingredients the next time around.
I would not. It's really not that sweet. The olives, capers and such really need the brown sugar to balance it. Make it as written first and then see what you think.
I love this recipe. It's easy and it's great cold the next day. I often substitute apricots for the prunes, to me it's a nicer visual.
Orzo will work nicely. I also serve it with couscous.