The origins of the name “Chicken Marbella” are shrouded in some mystery, despite being a beloved dish with countless variations enjoyed around the world. While the name evokes images of sunny Spain, the dish itself doesn’t actually hail from the region. Instead, its roots lie in the culinary scene of 1970s New York City.
The Silver Palate Connection:
The recipe for Chicken Marbella first appeared in the iconic 1982 cookbook “The Silver Palate” by Julee Rosso and Sheila Lukins. Lukins, who ran a successful catering company in Manhattan, developed the dish during her catering days. It quickly became a favorite among her clientele, including Jewish families who embraced it as a staple for holiday gatherings and Shabbat dinners.
Mediterranean Inspiration:
Although not specifically conceived as a Jewish holiday dish, Chicken Marbella’s flavors resonate with the sweet and sour notes often found in traditional Jewish cuisine. The combination of olives, capers, prunes, oregano, garlic, red wine vinegar, brown sugar, and white wine creates a complex and satisfying flavor profile that evokes the Mediterranean region. While not a direct replica of any specific dish from Spain or North Africa, these influences are evident in the ingredients and overall taste.
The Name’s Allure:
The name “Chicken Marbella” likely plays a role in the dish’s enduring popularity. The exotic-sounding name conjures up images of sun-drenched beaches and vibrant Spanish culture, adding an element of intrigue and allure to the recipe. While the actual origins may lie elsewhere, the name successfully captures the essence of the dish’s Mediterranean-inspired flavors.
Variations and Adaptations:
Over the years, Chicken Marbella has seen countless variations and adaptations. Some recipes call for dates instead of prunes, while others use different types of olives or capers. The sweetness and acidity can be adjusted to individual preferences, and the cooking method can be adapted to suit different ovens and time constraints.
A Culinary Legacy:
Despite the ambiguity surrounding its name, Chicken Marbella remains a beloved dish, cherished for its unique flavor profile and versatility. Whether enjoyed as a holiday tradition or a weeknight meal, it continues to bring a taste of the Mediterranean to kitchens around the world.
If you haven’t had the pleasure of tasting this delectable dish made by the legendary chef, it consists of a clever fusion of olives, capers, prunes, oregano, garlic, red wine vinegar, brown sugar, and white wine. And even though it’s not meant to be a Jewish holiday recipe per se, it’s a family favorite that works well for the occasion. This dish has strong Mediterranean influences and layers of Italian culinary agrodolce, but it also has the distinct sweet and sour flavors of your bubbe’s kitchen. Maybe it’s the prunes?.
When cooking for a large group of people and oven space is limited, I always marinate the chicken overnight, brown it in the morning, and then follow the recipe until the oven-safe step. At that point, I chill it so that all I have to do to prepare dinner is pop it into the oven for about an hour to cook.
The recipe for chicken marbella was first published in Julee Rosso and Sheila Lukins’ 1982 Silver Palate Cookbook. In the 1970s, Lukins ran a catering company in Manhattan. Rosso was friends with some of her customers and eventually developed a revolutionary business model for food shops in New York City as a result of their friendship. The two created The Silver Palate, a tiny takeout restaurant that served delectable meals to people who were on-the-go, in 1977. Since the store’s opening, my family has been providing catering services to Sheila’s clients and has frequented the store.
Over the past forty years, Lukins’ chicken Marbellas have been served at dinner parties and Passover Seders, despite the fact that she wasn’t the first to make a chicken dish with these ingredients.
Co-author of “The Silver Palate Cookbook,” Sheila Lukins, is credited with creating this chicken dish with Moroccan and Spanish influences, incorporating capers, white wine, prunes, and olives. In the late 1970s, she began serving it through her New York catering business, and in 1982, she co-wrote a popular cookbook with Julee Rosso that featured a recipe for the dish.
Tangy and sweet. Savory and not-so-subtle. Despite its name, Chicken Marbella is not Spanish, despite being many other things.
For the American-Statesman, Addie Broyles writes about food, food culture, and home cooking. She can be reached at abroyles@statesman. com.
Layer the drumsticks into a large shallow baking dish. Incorporate the prunes, olives, capers, garlic, and bay leaves into the dish, ensuring that they are pushed down and positioned between the chicken. Sprinkle the dish with salt and pepper and drizzle with the olive oil and red wine vinegar. Close the baking dish and leave it in the refrigerator for the entire night to marinate.
Chicken Marbella | Food Wishes
FAQ
What is the origin of chicken Marbella?
What is Marbella made of?
What does Ina Garten serve with chicken Marbella?
What is chicken Marbella?
Chicken marbella is the briny, sweet, tangy baked chicken recipe from the famous Silver Palate Cookbook. It’s a classic recipe originally designed to serve a crowd but we cut it down to serve a family. Capers, prunes, white wine, brown sugar, and olives pack this recipe with flavor!
What is rubella?
Rubella is a contagious disease caused by a virus, RuV. It causes a rash, low fever and other symptoms. It’s highly contagious person-to-person. Pregnant lady with rubella can pass it to the fetus, causing hearing and vision loss, heart defects and other serious conditions.
Why is chicken Marbella so popular?
Chicken Marbella was made famous from the Silver Palate Cookbook and was popular in the early 1980s. It made a resurgence with the help of Ina Garten and other celebrity chefs, and honestly, it’s one of the best chicken recipes I’ve ever tried!
What kind of chicken do I need to make chicken Marbella?
Here’s what you’ll need to make this easy Chicken Marbella recipe: Chicken – We used boneless, skinless chicken breasts for a healthy take on the classic dish. The original recipe calls for whole chickens with skin cut into quarters; the skin is left in place and creates a sweet, crispy topping. However, any chicken will work with this recipe.