Chicken Marbella: Does it really need that much sugar?
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
| Calling Chicken Marbella experts. I've eaten it, but never made it myself. I'm looking at the Silver Palate's recipe (serves 10-12, one cup of brown sugar) and thinking, "no wonder this dish is so tasty!". Would it come out ok if I cut the sugar in half? I understand it's personal preference, but advice from someone who's cooked it before would be useful. |
Anonymous
| Yes. |
Anonymous
| I always half sugar quantities in recipes. Try half and you can always add more later. |
Anonymous
| If you halve the sugar and not the vinegar, I think you will be sorry. And if you create less liquid, be sure to put in fewer prunes. |
Anonymous
| I put in less sugar, leave the oil and vinegar amounts the same, and double the prunes and olives. It's delicious. |
Anonymous
| Sugar kills. |
Anonymous
| Thanks all. |
Anonymous
but what a great way to go! 
|
Anonymous
| I love this recipe! Do not adjust the ingredients and enjoy! |
Anonymous
| SP's recipe is sooo wonderful. You only eat it occasionally anyway, so I wouldn't change it. |