Chicken MarbellaChicken Marbella

This was the first main-course dish to be offered at The Silver Palate shop, and the distinctive colors and flavors of the prunes, olives, and capers have kept it a favorite for years. It’s good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious appetizer.

The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.

Yield: 16 pieces, 10 or more portions
Ingredients
½ cup olive oil
½ cup red wine vinegar
1 cup pitted prunes
½ cup pitted Spanish green olives
½ cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely pureed
¼ cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2½ pounds each), quartered
1 cup brown sugar
1 cup dry white wine
¼ cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

Directions
1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.
2. Preheat the oven to 350°F.
3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.
5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.


Notes

To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.ved juice over the chicken.

Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 or 12, but the recipe can successfully be divided to make a smaller amount if you wish.

Almendras tostadas are served with drinks in Spain.

Yield: makes about 8 servings

Prep Time: 5 mins

Cooking Time: 15–25 mins

Ingredients

2 cups blanched whole almonds
1 tbsp salt, preferably fine sea salt
2 tsp sweet, hot, or smoked paprika
Directions

1. Preheat the oven to 350°F (175°C).

2. Spread the almonds on a baking sheet. Sprinkle them with a little water and toss on the sheet. (The water will help the salt and paprika cling to the nuts.) Sprinkle the nuts with the salt and the paprika, tossing to ensure that they are all evenly coated. Spread out the nuts in an even layer.

3. Place in the oven and roast the almonds, stirring occasionally, for 15 to 20 minutes. Transfer to a bowl and serve warm or cooled to room temperature.

Variation

Spiced Nuts

Any of your favorite nuts can be used. Try cashews, skinned hazelnuts, or Brazils. Paprika comes in sweet, hot, and smoked varieties, so use whichever you prefer.

Bittersweet chocolate mousse may be the standard, but try it with milk or white chocolate for delicious variations.

Yield: makes 6 servings

Prep Time: 20 mins, plus chilling

Cooking Time: 20 mins
Ingredients
3½ oz (100g) bittersweet chocolate, chopped
1 tbsp whole milk
2 large eggs, separated
2 tbsp sugar
1/3 cup heavy cream
grated chocolate or chocolate curls, to decorate
Directions
1. Combine the chocolate and milk in a heatproof bowl and place over a saucepan of simmering water. Heat, stirring often, until the chocolate melts. Remove from the heat and let cool slightly.

2. Whisk the egg yolks and sugar in a large bowl until thick and creamy. Whisk in the chocolate mixture.

3. Whip the cream in a bowl until stiff peaks form. Add the chocolate mixture and fold together just until combine. Using clean beaters, whip the egg whites until stiff peaks form. Stir some of the whites into the chocolate mixture, then fold in the rest.

4. Spoon into individual dishes. Cover and refrigerate at least 2 hours, until chilled. Garnish with grated chocolate and serve chilled.

Variation

Light Chocolate Mousse

For a sweeter and lighter taste, make the mousse with 50 percent dark chocolate or milk chocolate. Top with shavings or curls of white chocolate.

Fruits and Vegetables for August

• August Vegetables These you will find in surplus this month and going into September, you should be able to find great specials so take advantage of using them in preparations in your meals and lunches. They all have plenty of vitamins and nutrients to help build immune systems. This is the time of year for canning and freezing and making freezer jams, better than the ones you buy so full of corn syrup and sugar. Easy to make and keeps for up to a year. Vegetables can be frozen by blanching and storing in freezer containers.
  
  cucumbers
  corn
  eggplant
  tomatoes
  summer squash
  green beans
  lettuce
  Fruits
  
  watermelon
  strawberries
  cantaloupe
  blueberries
  peaches
  apricots
  kiwi
  raspberries
  plums

• Make Over Your Salads
  
  Tired of eating the same salad, day after day? An easy fix: Try experimenting with new ingredients, which is a great way to sneak in extra nutrients and help prevent food boredom.
  
  Here are a few alternatives to typical salad fixings recommended for all Phases, which can turn your next salad into a healthy meal:
  
  Choose a darker, more nutrient-dense green, such as baby spinach, arugula, or a spring mix, over iceberg lettuce.
  
  Opt for squash, eggplant, artichoke, and zucchini grilled with a touch of extra-virgin olive oil, instead of (or in addition to) more traditional ingredients, like tomatoes and cucumbers.
  
  Try avocado or olives for a touch of heart-healthy monounsaturated fat.
  
  Toss in grilled salmon, tuna, shrimp, or even tofu, rather than grilled chicken.
  
  Top with pecans, sunflower seeds, or another more exotic nut, instead of buttery white-bread croutons.
  
  Make your own salad dressing with a mix of extra-virgin olive oil, mustard, balsamic vinegar, and garlic. Store-bought dressings are fine, too, as long as they don't contain more than three grams of sugar per two-tablespoon serving.