Hi guys: Thanks for suggesting the chicken marabella; I will be making it this sunday for about 18 people( yup, I've got loads of friends). I've made quite a reputation with the roast chicken and pastitsio meals and I hope that the trend continues. So I need your help in continuing to make me feel like a culinary genius, even though, honestly, I have a passion for food but has never taken the next step of actually cooking. Now, I've totally jumped the shark!
Anyway, here's the recipe and my questions:
1) The whitewine. I am not able to use this. Can you please recommend an acceptable subsitute? One liquid or a combo? appke juice/water/stock/lemon juice/ prune juice/other? I am not able to use white wine or other alcohol.
2) Many of the epicurious reviewers suggestd that I increase the marinade by 50 - 100 percent. How would you do that?
3) Please recommend prep times. What can I do the day before?
4) I will be serving rice as the starch because that is what was provided. I would have preferred couscous because I've never ever cooked rice in my entire life(redundant much?). How would I cook it? Technique? How much for 18 people? Ratio of water to rice? Spices? Visible queues to look for as I cook the rice, etc?
5) I will be serving ftozen green beans(yuck!) or green salad? How would I jazz these up? Vinaigrette? If you think about it, the watermelon/feta salad from 8/22 will be a hard act to follow?
6) Dessert ideas, please.
7) Is there anything else that comes to mind that will be very helpful? Like, is that amount of chicken ok?
Thanks again, guys!
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