Getting a Valentine’s Day reservation at a romantic restaurant can be a challenge. While it’s always great to support local restaurants, there are benefits (and cost savings!) to staying in for the big evening. Having a dinner date at home, whether with family, friends or that special someone, is more intimate and provides an opportunity to impress.
To execute an impressive meal, stick with something delicious but also simple. You certainly don’t want to try a new and unfamiliar method of cooking for a special occasion. Additionally, stay away from recipes that will keep you glued to the stove or spending too much time prepping.
A perfect Valentine’s Day recipe is Chicken Marbella. It’s a classic, roasted chicken that spent the night before with its date of a flavorful marinade, with hints of sweetness from Medjool dates and a sprinkle of brown sugar. Chicken Marbella is so much of a show stealer, it doesn’t need much to accompany it. A simple scoop of steamed white rice serves as a great starch. For a little extra sweet and savory flair, roasted Moroccan carrots balance the dish into something memorable.
For dessert, serve something light like fresh fruit and Greek yogurt with a drizzle of honey. While not much is in season locally during the month of February, our farmer friends in the southern hemisphere export many great options.
Remember to K.I.S.S. in the kitchen this Valentine’s Day: Keep it simple, sweetheart!
Roasted Moroccan Carrots
Servings: 4-6
Level: Easy
Ingredients
2 lbs whole rainbow carrots, cut into strips (3-4 per carrot)
4 tsp olive oil
1 tbsp honey
Salt and pepper to taste
Zest of one orange, divided in two
Juice of 1 orange (zest before juicing)
¼ tsp cayenne (optional)
¼ tsp cumin
½ tsp ground cinnamon
Chopped Italian parsley for garnish
Mix all ingredients except parsley in a bowl. Allow to marinate for 1-2 hours. Arrange on a sheet pan and bake at 425F for 25 minutes. Serve in a bowl, garnish with parsley and additional orange zest if desired.
Chicken Marbella
Level: Easy
Servings: 4-6
½ cup olive oil
½ cup red wine vinegar
2 cups Medjool dates
1 cup Castelvetrano olives, pitted, sliced lengthwise
1 jar nonpareil capers with juice (3.5 oz)
6 bay leaves
5 cloves of garlic, minced
3 tbsp dried ground oregano
Kosher salt and freshly-ground black pepper
1 chicken, 4-5 lbs, skin on, cut into 8 pieces (2 drum, 2 thigh, 4 breast pieces)
Golden brown sugar to sprinkle
1 cup Sauvingon Blanc
Combine all ingredients except the brown sugar and wine in a bowl, toss well. Allow to marinate for at least six hours—overnight is best!
When ready to cook, preheat the oven to 350F. Place all the solids in a 9×13 baking dish. Arrange chicken to sit on top of olives, capers, dates and bay leaves. Add wine to the dish, then sprinkle a little bit of brown sugar on the skin of each piece. Add some of the marinade, and be sure that the liquid in the dish is more than a third of the way up the sides of the chicken pieces.
Preheat the oven to 350F.
Cook for 45-55 minutes, or until the internal temperature of the chicken reaches 165F. Serve with buttered white rice, and a vegetable.
John Schinkel is a lifelong Fremont resident who completed his culinary education at Laney College in Oakland. He specializes in, and has a passion for French, Italian, and modern American cuisines. John resides in Niles with his husband, Marty. Questions, comments? Jo****************@gm***.com
