Ingredients
9 lb chicken, (3) cut up
1 garlic, entire head*
1/4 cup oregano, dried
1 salt and pepper, taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup prunes, pitted
1/2 cup spanish olives, pitted
1/2 cup capers
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup parsley, finely chopped
Directions
*Peel and finely puree the garlic. In large bowl combine all the
ingredients EXCEPT brown sugar, wine and parsley. Cover and let
marinate in the fridge overnight. Preheat oven to 350 degrees.
arrange chicken in single layer in shallow baking pans. Spoon
marinade over chicken. Sprinkle chicken pieces with brown sugar.
Pour white wine AROUND chicken. Bake for 50 min to 1 hour. Basting
frequently with pan juices. Serve with noodles or rice. Sprinkle
with parsley. Serve sauce (remaining juices) on the side. This sounds
'weird', but I guarentee it is delicious. Can be served hot or cold.
This recipe was adapted from THE SILVER PALATE COOKBOOK, authors
Julee Rosso and Shiela Lukins. my daughter has served this many times
to guests who don't like 'olives or prunes'. Serve on the side
Servings: 10 servings
Chicken Marabella Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Recipes as a concept can be observed far back into antiquity, at least as far back into history as the early Egyptians, and maybe even further. Interesting though that is, in the main part, these old recipes were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to historians is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents describing recipes prepared by wealthy roman citizens. In his works, he describes how the meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman cooks used many different aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting books from the 1300s ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that is served today, but instead descriptions of the types of meals on the menues of the rich and powerful of the period. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices such as basil and coriander. These new foods and tastes was responsible for an increase in recipe manuscripts, some of which are kept safe in academic collections. The arrival of TV gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Marabella recipe.
