Recipe(tried): Chicken Marbella Dinner - Silver Palate's Chicken Marbella, Florida Sunshine Glazed Carrots, Broccoli and Spinach Gratin

Good Morning,

There's nothing more delicious to me than the Silver Palate's Chicken Marbella. The recipe serves 12 people but I cut it in half for us and enjoy the leftovers for lunch the next day.

It is simply delicious with two side dishes of vegetables. Even best if you are allowed to eat mashed potatoes with the marvelous gravy spooned over them. Tonight I will serve this dish with glazed carrots and a creamy casserole of broccoli and spinach. For dessert, some cold slices of sweet mango.

Happy Cooking, Gina

Silver Palate's Chicken Marbella
This chicken dish is well suited for a large buffet or party. The recipe is easily halved.

Serves 12

5 lbs. boneless, skinless chicken breasts
1 head of garlic, minced
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup coriander
handful of dried apricots

In a large bowl combine chicken , garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots, olives, capers and juice, corriander and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees Fahrenheit.
Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
Bake for 50 minutes to 1 hour, basting frequently with pan juices.

With a slotted spoon transfer chicken, prunes, apricots, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices. Pass remaining pan juices in a sauceboat.

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

Florida Sunshine Glazed Carrots
Serves 6

6 carrots, peeled and sliced large chunks
2 tsp. sugar
1/2 tsp. ground cinnamon
1 tsp. ground corriander
1/4 tsp. allspice
1/2 stick (1/4 cup) butter
salt and pepper to taste
10 dried apricots, slivered
1/3 cup sliced almonds
2 Tbsp. fresh orange or tangerine juice

Place the carrots in a saucepan, cover barely with water and bring to a boil. Reduce heat and simmer 10 minutes. Rinse under cold water and drain.

Stir the sugar and spices together and set aside.

Melt the butter in a skillet, stir in the carrots and the citrus juice. Sprinkle with the sugar mixture and cook over med. heat till carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.

Stir in apricots and almonds and cook an additional 5 minutes. Serve immediately.

Broccoli and Spinach Gratin
serves 6-8

3 tbsp. olive oil
1/2 cup butter
1/2 med. onion, chopped
3 tbsp. flour
3 garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
2 cups fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 cyps small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste

Preheat oven to 350. Heat 3 tbsp. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.

Melt butter in a saucepan and when melted add the flour to form a roux. Add to the veg mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. Bake 45 mts.

**To dress up this dish, remove dish from oven after 30 mts. and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 mts. YUM!!