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!
- Preparation 15 min
- Serves approximately 2 cups condiment
Ingredients
- 12 medjool dates, chopped
- 1 cup shallots, sliced into rings
- 1 cup 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
Instructions
- 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, stirring often until golden brown and crispy.
- Lay out onto a paper towel on a plate to drain.
- Gently mix chopped dates with olives.
- Slowly pour 1 tbsp extra virgin olive oil and 1 tbsp molasses in. Add shallots last, barely mixing so they stay crunchy.
- Taste, and add a pinch of salt if needed. Top crispy salmon, chicken, or roasted vegetables with this condiment.
