It's sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. — Beth Jacobson, Milwaukee, Wisconsin
Ingredients
- 1 cup reduced-sodium chicken broth
- 1 cup pitted green olives, divided
- 1 cup pitted dried plums (prunes), divided
- 2 tablespoons dried oregano
- 2 tablespoons packed brown sugar
- 2 tablespoons capers, drained
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 bone-in chicken thighs, skin removed (about 2 pounds)
- 1 tablespoon minced fresh parsley
- 1 tablespoon white wine
- 1 tablespoon lemon juice
- Hot cooked couscous
Directions
- Place broth, 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 6-qt. electric pressure cooker. Place chicken in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
- Chop remaining olives and dried plums. Remove chicken; keep warm. Stir parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.
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