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Chicken Marbella on the BGE
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Here's on old Chicken Recipe from the Silver Palate Cookbook...
https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella
I tripled the chicken... 4.5 lbs (12 thighs bone in/skin on)
Doubled all the other ingredients.... 24 prunes, cup of apricots... halved both to enhance the flavor and 1.5 heads of garlic. 2 teaspoons of cyan pepper.
Added 2 pints of fresh sliced mushrooms pre-cook and seasoned (olive oil, lowery salt, couple of healthy spoonfuls of jar-jar rub. Cooked down till moisture is dehydrated.)
Cooked it indirect - DigiQ maintaining 350.... About an 1hr/15min to ET of 170 (naked... no wood)
Served 5 adults/2 Grands with a Wild Rice.... and salad.
Everyone loved it...Had plenty of gravy and goodies for the rice. Combo of the prunes, apricots, olives and mushroom is killer.... And fabulous as leftovers...
Next Time: I will use a larger pan.... this one was a little tight. (For a big crowd a deep 18 in Paella pan would work great) More mushrooms. Halve the olives too. I'm partial to thighs in a dish like this but white meat works well too. Brine for at least 6 hours. Not necessary to overnight the brine.
The queen didn't want ANY smoke... but next time I will toss in a couple chunks of apple or orange wood. Even naked had just a hint of smoke...
....
https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella
I tripled the chicken... 4.5 lbs (12 thighs bone in/skin on)
Doubled all the other ingredients.... 24 prunes, cup of apricots... halved both to enhance the flavor and 1.5 heads of garlic. 2 teaspoons of cyan pepper.
Added 2 pints of fresh sliced mushrooms pre-cook and seasoned (olive oil, lowery salt, couple of healthy spoonfuls of jar-jar rub. Cooked down till moisture is dehydrated.)
Cooked it indirect - DigiQ maintaining 350.... About an 1hr/15min to ET of 170 (naked... no wood)
Served 5 adults/2 Grands with a Wild Rice.... and salad.
Everyone loved it...Had plenty of gravy and goodies for the rice. Combo of the prunes, apricots, olives and mushroom is killer.... And fabulous as leftovers...
Next Time: I will use a larger pan.... this one was a little tight. (For a big crowd a deep 18 in Paella pan would work great) More mushrooms. Halve the olives too. I'm partial to thighs in a dish like this but white meat works well too. Brine for at least 6 hours. Not necessary to overnight the brine.
The queen didn't want ANY smoke... but next time I will toss in a couple chunks of apple or orange wood. Even naked had just a hint of smoke...
....
Comments
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Looks really good. Never came across that recipe,so good to know. I don't like olives myself, but most of the rest of the family do. Will put the recipe in my book. Thanks.
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Love this dish! Never thought of doing it in the egg though!LBGE
Oakland, ME -
Looks good brother. Thanks for sharing.Sandy Springs & Dawsonville Ga
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Thats a beauty.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
I love that recipe & use it frequently when we are having company and I don't want to be too tied up in the kitchen. I haven't tried it in the egg yet, though.
nice.1 LBGE in Chapel Hill, NC -
In the early days of the net that was the #1 searched recipe. I love it. Never thought about egging it. Thanks.
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