A Twist on Chicken Marbella w/ Crispy Salmon

Chicken Marbella was an impressive main dish served at dinner parties in the 80s. Although the name insinuates Spanish roots, it was developed in Manhattan by Jewish-American household cooks and usually featured prunes, olives, garlic, and vinegar in a condiment laid over chicken. We took that idea and used Medjool dates instead of prunes, Just Pomegranate Molasses instead of vinegar, and caramelized shallots instead of garlic. So it's decidedly not Chicken Marbella but rather an ode to this nearly forgotten yet superbly tantalizing dish. We love this condiment atop just about any protein - our favorite is a crispy-skin salmon. You can also toss it with roasted broccoli or cauliflower - one of our favorite ways to dress up a vegetable!

Ingredients

12 medjool dates, chopped

1 cup of shallots, sliced into rings

1 cup of Castelvetrano olives, chopped

2 tbsp avocado oil or extra virgin olive oil

1 tbsp extra virgin olive oil

1 tbsp Just Pomegranate Molasses

kosher salt to taste - probably just a pinch

In a nonstick skillet, add 2 tbsp avocado oil and heat over low-medium. Add shallots in a single layer. Let sit until starting to crackle and lightly brown. Stir often until golden brown and crispy. Pay attention, these burn quickly. Once golden brown and crispy, lay out onto a paper towel on a plate and drain.

Gently mix chopped dates with olives. Slowly pour your 1 tbsp of extra virgin olive oil and your 1 tbsp of molasses in. Add shallots last, barely mixing so the shallots stay crunchy. Taste, and add a pinch of salt if you need. Likely, you'll have enough saltiness from the olives. Top crispy salmon or chicken or roasted vegetables with this delicious condiment.