I first heard of Chicken Marbella at Three Stone Hearth, and now I wonder where I’ve been all this time. As I went searching for the original recipe, I realized that it has quite the following. Apparently this was one of the first dishes served at The Silver Palate ( if you don’t have The Silver Palate cookbook, go get it).
At first glance, it may seem like an odd combination of chicken, capers, green olives, and prunes. Yes, prunes; but it works wonderfully. The bold flavors are a wonderful combination of sweet and salty. The kitchen makes their version extra nutritious and delicious by adding sweet sliced carrots. I like the addition of carrots for color, taste, and texture. I also had the pleasure of topping it all off with fresh parsley growing in my sister’s garden. I’ve adapted both recipes a bit for home cooking. I hope your family enjoys it as much as mine did!