I was planning on going for my 18K run today, but since it rained all night and throughout most of the morning, I had to cancel because the trails are wet and slippery. Since I had nothing better to do, I decided to cook. I made Chicken Marbella, Steamed Brown and Wild Rice, and Roasted Red Potatoes for dinner. This is my own take on the Silver Palate Cookbook’s Chicken Marbella. The chicken was marinated in a mixture of red wine vinegar, extra virgin olive oil, prunes, green olives, capers, bay leaves, a whole head of garlic, oregano, kosher salt, and ground black pepper for over 6 hours. I then added equal parts of white wine vinegar and ginger ale (the recipe calls for dry white wine, but surprisingly I’m out of wine) and drizzled it with brown sugar. Then I baked it for an hour at 350° F, basting it every 15 mins. After that, I roasted it for another 15 mins at 500° F. I forgot that our oven roast setting is a convection roast, so it cooked faster than usual and charred the skin more than I would have wanted. Oh well, it’s not the end of the world. After that, I removed everything other than the juices from the baking dish and transferred everything onto a serving plate. I reduced the juices by about half for 6 mins, added some butter and parsley, and then poured it over the chicken. For the rice, I used a blend of organic brown rice and wild rice and cooked it with a mixture of water and no sodium chicken stock for added flavour. It was just a matter of putting it in the rice cooker (who needs the stovetop when the machine can do it more efficiently). The earthy flavour goes pretty well with the sweet and tangy chicken. The potatoes are seasoned with extra virgin olive oil, kosher salt, ground black pepper, paprika, oregano, basil, grainy mustard, and garlic powder. I just chucked it in the oven 20 minutes into the chicken’s cooking time and took it out along with the marbella. I think this was a good way to spend my Saturday. (at Woodland Hill) https://www.instagram.com/p/CQmgMWxHFAm/?utm_medium=tumblr
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