It’s a great time to revisit the classic ’80s dish Chicken Marbella
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Print article Although tempting, there’s no need to break out the Fiestaware or Ginsu knives as we revisit this throwback to the 1980s. Move aside, spinach salad, sloppy Joes and dips served in giant, carved-out bread bowls, and let’s hear it for Chicken Marbella. The recipe, as well as many others from 1982′s “The Silver Palate Cookbook” not as technically challenging as trying to master the art of French cooking by Sheila Lukins and Julee Rosso were all the rage for elevated yet accessible dishes. It introduced home cooks to Asian and Mediterranean flavors, including spicy sesame noodles and pesto, way before they were hot on every restaurant and catering menu.
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Tangy and sweet. Savory and not-so-subtle. Chicken Marbella is many things, but it s not Spanish, despite the name. The Silver Palate Cookbook co-author Sheila Lukins is credited with creating this Spanish- and Moroccan-inspired chicken dish that includes olives, prunes, white wine and capers. She started serving it through her New York catering company in the late 1970s, and a recipe for the dish was included in the blockbuster cookbook she co-wrote with Julee Rosso in 1982.
Although she wasn t the first person to make a chicken dish with these ingredients, the chicken Marbellas that have been served at dinner parties and Passover Seders over the past 40 years lead back Lukins.
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