Silver Palate's Chicken Marbella Updated

It's been a long time since the first printing of the Silver Palate Cookbook.

I was graduating from high school in 1982, and it was one of the first cookbooks I owned.
A large soft covered book filled with TONS of great recipes....no photos, only drawings.

I loved this book back when I was 17, and every time I leaf thru it today, 35 years later, I still love it.

Their Chicken Marbella has to be the most popular recipe from this cookbook....I always made it on Rosh Hashanah and Passover, because you can make it ahead, and it's great for a crowd.

Well, I haven't made it since 2009! I have been busy with other newer, hipper, more in Vogue recipes to think about than old Chicken Marbella.

Here, I dumbed it down a bit, using boneless chicken breasts....you can also use boneless, skinless thighs.

Prunes are a must....no oregano like the original recipe says, instead use cilantro.....and you don't have to marinate it the night before, just 4 hours ahead is fine (of course the longer it sits in the marinade, the better it is).

This is the perfect weeknight dinner, and I know you will love it.
Don't skip the PRUNES please!

Updated Chicken Marbella:

4 boneless chicken breast halves (not thin ones), or 6 boneless, skinless thighs
3/4 cup of pitted prunes, halved
1/3 cup of Lucques or Picholine green olives (the ones w/ pits.....you can use Manzanilla olives too)
big handful of chopped cilantro (don't skip it)
big handful of basil for garnish

Marinade:
4 cloves garlic, minced
1/2 cup of chicken stock or white wine
3 tbsp brown sugar
2 tbsp balsamic vinegar
3 tbsp olive oil
kosher salt & pepper

couscous for serving

Whisk the marinade ingredients together and pour over chicken in a shallow baking pan.
Season w/ kosher salt & pepper.

Scatter the cilantro, prunes and olives on top and around the chicken.

Let marinate for minimum 4 hours or overnight.

Bake in a 350F oven for 30 minutes (make sure you are not using thin sliced chicken breasts or they will dry out).

Cook the couscous then transfer to a large platter. Plate the chicken on top of the couscous.
Spoon the sauce over the chicken and couscous.

Garnish w/ fresh basil leaves.

SO GOOD! and SO EASY!