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Chicken Marbella II (M, KLP, TNT)
Source: "Cooking Jewish: 532 Great Recipes from the Rabinowitz Family," by Judy Bart Kancigor (Adapted from "The Silver Palate Cookbook 25th Anniversary Edition," by Julee Rosso and Sheila Lukins)
Yield: 12 to 18 servings

1 head garlic, cloves separated and pureed
1/2 cup pitted Spanish green olives
1/2 cup dehydrated sun-dried tomatoes, soaked in hot water to reconstitute, drained, and chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup dried apricots, snipped in half
1 tbsp. dried basil
1 tbsp. dried oregano
6 bay leaves
Kosher (coarse) salt and black pepper to taste

12 to 18 (5-1/2 to 6-1/2 lb.) boneless, skinless chicken breast halves, rinsed and patted dry
1 cup (packed) dark brown sugar
1 cup dry white wine
1/4 cup cilantro or flat-leaf parsley leaves, finely chopped

Make Marinade:
Combine all the marinade ingredients in a bowl and stir well.

Make Chicken and Assembly:
Place the chicken breasts in a very large non-reactive bowl or dish, and pour the marinade over them. Marinate, covered, in the refrigerator overnight.

Preheat the oven to 350°F.

Arrange the chicken breasts in a single layer in a 17"x11" baking pan, and spoon the marinade over them. Sprinkle the brown sugar over the chicken breasts and pour the wine around them. Bake, uncovered, basting frequently, until the chicken is cooked through, about 45 minutes.

Sprinkle with the cilantro, and serve.

Poster's Notes:
My adaptation features skinless, boneless chicken breasts, sun-dried tomatoes, apricots, and basil.

I asked Sheila Lukins what it is about that recipe that has made it a favorite for 25 years. She replied:

"At Passover there's a lot of cooking to do," she said. "The Marbella is so delicious and easy to prepare ahead of time. The flavors of dried fruit and olives, the garlic and oregano--they just connect. The brown sugar and wine pulls it all together when it bakes. And because you baste it, it just shines when it comes out of the oven."

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A