using recipe from Sheila Lukins and Joan Nathan.
i make chicken marbella ALOT for catered parties that are served buffet style. It holds so well and is just a delight to eat. I like to serve it with long grain and wild rice pilaf with dried cranberries and toasted slivered almonds added...sometimes lentils too
it so nice to see you post again...we need everyone to join in!
another thought, which i have not done with the marbella, but think would be interesting if you are serving it immediately and not trying to hold it...a soft polenta...maybe add a bit of rosemary
looking at my earlier post i just wanted to clarify that i add lentils to the wild rice sometimes, not lentils being the side.....if you haven't made this dish before, i promise you will love it. i think because of all the 'stuff' in the dish, it needs a substantial bed to sit on and something that will hold up to the wonderful juices and fruits.....cheers!
Joey is wonderful Chef, her ideas are terrific ! Go with your basic instinct.....you can always plan for future meals. You always have great ideas with food pairings and that is one thing I have always enjoyed.
Have a wonderful weekend Nan...... I enjoy your posts !