This recipe is 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
Slow-Cooked Chicken Marbella
Ingredients
- 1 cup pitted green olives, divided
- 1 cup pitted dried plums (prunes), divided
- 2 tablespoons dried oregano
- 2 tablespoons 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 (about 2 pounds), skin removed
- 1/4 cup reduced-sodium chicken broth
- 1 tablespoon minced fresh parsley
- 1 tablespoon white wine
- 1 tablespoon lemon juice
- Hot cooked couscous
Directions
- Place 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 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender.
- Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.
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