Chicken Marabella
Rice Pilaf
Buttered fresh green beans
Butterhorn Rolls
Coconut Cream Pie with a chocolate painted crust

Chicken Marabella
Silver Pallet Cookbook
Serving Size : 10


9 pounds chicken
1 head garlic
1/4 cup Oregano -- dried
Coarse salt and pepper
1 cup white wine
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup prunes -- pitted
1/2 cup olives -- pitted
1/2 cup capers
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup parsley -- finely chopped

(I added an extra cup of wine to the
marinade so that I would have extra juices
and it would not have any vinegar taste at
all. Do keep the vinegar though, it is
necessary for the wonderful tenderness. YUM)

Peel and finely puree the garlic.
In large bowl combine all the ingredients
EXCEPT (the 1 cup of white wine mentioned
the second to last item) wine, brown sugar,
wine and parsley.
Cover and let marinate in the fridge
overnight. (*I marinated for 2 days so that
I could do as much in advance as possible)

Preheat oven to 350 degrees.
Arrange chicken in single layer in shallow
baking pan.
Spoon marinade, prunes, olives and capers
over chicken.
Sprinkle chicken pieces with brown sugar.
Pour white wine AROUND chicken.
Bake for 50 min to 1 hour. (*I heated it in
the microwave for 10 minutes spinning the
pan once just to get the juices hot so the
oven would not have to waste the time doing
this. I then cooked for the required 1 hour.
It was juicy and moist. No knife was needed)
Baste frequently with pan juices.

Sprinkle with parsley.
Serve sauce (remaining juices) on the side.

NOTES : Serve with noodles or rice.
I served with a mix of wild rice, brown
rice, basmatti, and pearl rice.
This dish is great served hot or at room
temperature.KRISTINE'S WONDERFUL PILAF (serves 6)

8 T butter
1/2 C slivered almonds
1 chopped medium onion
4 chopped garlic cloves
1/2 lb dry angel hair pasta, broken into 2"
pieces
1 C dry white rice
2 cans (29 oz.) chicken broth
2 T chopped fresh basil or 1 T dry basil
1 T dry thyme
1 T pepper

Melt butter in large pan. Sauté almonds,
onion, garlic and dry pasta until brown. Add
rice and sauté 5 minutes more. Add rest of
ingredients, cover and simmer for 20 minutes.
Turn off heat and let rest for 20 minutes.
Reheat if neccessary.ICEBOX BUTTERHORNS

1 pkg active dry yeast
2 Tablespoons warm water (110º - 115º)
2 cups warm milk (110º - 115º)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup butter or margarine, melted
Additional melted butter

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). DO NOT KNEAD. Place in a greased bowl. Cover and refrigerate overnight. Punch dough down and divide in half. On a floured surface, roll each half into a 12 in. circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls point side down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350º for 15-20 minutes or until golden brown. Immediately brush tops with melted butter. Yield: 2 dozen.COCONUT CREAM PIE WITH CHOCOLATE-PAINTED CRUST

Serving Size : 8 Preparation Time :1:00

3 ounces semisweet chocolate
1 pie crust -- (9-inch) prebaked and cooled
3 1/2 cups milk -- (not skim)
1/2 cup cream of coconut -- as Coco Lopez
1 vanilla bean -- split lengthwise
8 egg yolks
1 1/3 cups sugar
1/2 cup cornstarch
2 tablespoons cold unsalted butter -- cut into pieces
3/8 cup heavy cream -- chilled
3/4 cup shredded coconut

Stir the chocolate until melted in the top
of a double boiler set over barely simmering
water. Brush the baked pie shell up to the
rim with the melted chocolate. Set aside to
cool and harden at room temperature or,
uncovered, in the refrigerator. Bring the
milk, cream of coconut, and vanilla bean to
a simmer in a large saucepan over medium
heat. Immediately turn off the heat and set
aside to infuse for 15 minutes. Do not
remove the vanilla bean. Meanwhile, whip the
egg yolks and sugar together in mixer fitted
with a whisk attachment (or using a hand
mixer) until pale yellow and fluffy. With
the mixer running at low speed, mix in the
cornstarch, then gradually pour in the hot
milk mixture. Strain the mixture back into
the saucepan and cook until thick and just
boiling. When the mixture thickens, the
whisk will leave trail marks on the bottom
of the pot and the mixture will have a few
large bubbles boiling up to the top. Pour
the mixture into a bowl and stir in the
butter. Half-fill a large bowl with ice
water. Rest the bowl containing the custard
in the ice water and let cool, stirring
frequently to cool the mixture. When the
custard is cool, whip the cream until stiff.
Fold the whipped cream and coconut into the
custard. Pour the mixture into the chocolate-
coated pie shell and smooth the top.
Refrigerate uncovered at least 24 hours.
Serve cold.