I’m so excited to be sharing this recipe with my new friend and fellow food lover Sandi-A New York Foodie.  She’s invited me to do a guest post on her blog, which will be a first for me.  I’ve chosen Salmon Marbella, because in a round about way, this dish brought us together.

Lemony Thyme was actually the inspiration for this dish….which feels kind of cool.  Coming off a full week of Eat Out of the Fridge/Pantry we treated ourselves to a nice big piece of salmon.  We tossed ideas back and forth on how we would prepare it but made no progress.  I called up our love food photography… page and perused it until I landed on Chicken Marbella….why not.  The ingredients work well with salmon (and we happen to have them on hand), in fact those punchy flavors coupled with the natural salmon oils might just be amazing.  Yes, it shall be Salmon Marbella over Toasted Israeli Couscous for dinner.

The salmon is marinated for an hour in the classic aromatic ingredients that make this dish uniquely Marbella:  green olives, garlic, prunes, capers, bay leaf and oregano, red wine vinegar, and olive oil.  Brown sugar and white wine are added before baking to create the most delicious sauce.  Bake the salmon at 350 for 30 minutes until the fish flakes easily with a fork, and is still very moist inside.  This is a wonderful dish to serve over our favorite Toasted Israeli Couscous, also known as pearl couscous.  We loved Salmon Marbella and think you will as well.  Enjoy.

Print

Salmon Marbella {Over Toasted Israeli Couscous}

Course Seafood

Cuisine Mediterranean

Author Libby with Lemony Thyme

Ingredients

• 1 lb. salmon fillet
• 8-10 prunes rough chopped
• 8-10 green olives rough chopped
• 2 Tbl. capers with juice
• 3-4 garlic cloves chopped
• 1 Tbl. dried oregano chopped
• 1 bay leaf
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• freshly cracked black pepper
• 1/4 cup brown sugar
• 1/2 cup white wine

Instructions

• Marinate the salmon for one hour in a zip top bag with the prunes, olives, capers, garlic, oregano, bay leaf, red wine vinegar, olive oil, and freshly cracked black pepper. Bring to room temperature for the last 15 minutes.
• Coat a shallow baking pan with cooking spray.
• Place salmon fillet skin side down in pan and pour marinade mixture over top.
• Sprinkle with brown sugar and white wine.
• Bake at 350 for 30 minutes until fish flakes easily with a fork but it still moist in the center.
• Serve over Toasted Israeli Couscous, prepared according to package instructions or for Gluten Free option over rice or cauliflower rice.

The post Salmon Marbella {Over Toasted Israeli Couscous} appeared first on Lemony Thyme.

We were first introduced to Chicken Marbella at a dinner party.  Not just any dinner party, but a monthly affair that revolved around a different theme chosen by the host couple.  We were each assigned a course and often a specific recipe to bring together to share. 

These evenings were mostly about dinner table conversations with good friends and sharing great food, however this dish stayed with us.  I’m not sure who came up with the idea of assigning recipes, but I for one loved it.  It took me outside my comfort zone.  I had become the appetizer queen, probably because it’s my favorite way to eat…with my fingers, but I loved the challenge of tackling a new recipe.  My most memorable assignment was for a Fall Themed Dinner.  We were given dessert… Apple Galettes with Caramel Sauce to be exact.  I will revisit this recipe and the fun we had making it sometime very soon.

Back to Chicken Marbella (sometimes referred to as Chicken Mirabella), besides the amazing flavors of this dish, the other thing I remember is before it ever made it to the table the aromas told us this would be something special.  Don’t fear the prunes or olives if you think you’re not a fan…. they are the stars of the dish, even if you don’t eat them (please give them a try).  This Mediterranean dish combines their sweet and salty influences to create the most amazing broth.  Basting the chicken throughout the cooking keeps it juicy and flavorful.

This make ahead dish has become a go-to dish in our house.  Serve over rice or couscous or even with a big piece of crusty bread.  Just don’t let one drop of this broth go to waste!

Print

Chicken Marbella

This make ahead dish has become a go-to dish in our house. Serve over rice or couscous or even with a big piece of crusty bread. Just don’t let one drop of this broth go to waste!

Prep Time 8 hours hours

Cook Time 40 minutes minutes

Total Time 8 hours hours 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 6 skinless chicken thighs or 4 boneless chicken breasts
• 2 garlic cloves minced
• 8-10 prunes pitted
• 8-10 green olives pitted
• 2 Tbl. capers with liquid
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 bay leaf
• ½ tsp. dried oregano
• 8-10 fresh oregano leaves
• Sea salt & fresh cracked pepper
• 1/2 cup white wine
• 1/4 cup brown sugar

Instructions

• Combine all ingredients except wine and brown sugar in baking dish.
• Mix well and refrigerate overnight.
• Preheat oven to 375 degrees.
• Top chicken mixture with wine and brown sugar.
• Bake for 35-40 minutes, basting chicken with liquid several times during cooking, until chicken is cooked through.

Notes

This recipe requires an over night marinade (8 hours minimum) Resting the chicken after cooking allows the juices to redistribute through the meat, leaving it juicy & moist.

The post Chicken Marbella appeared first on Lemony Thyme.