Slow Cooked Chicken Marbella Recipe

Ingredients

1 cup pitted green olives, divided 1 cup pitted dried plums (prunes), divided2 tablespoons dried oregano2 tablespoons brown sugar2 tablespoons capers, drained2 tablespoons olive oil4 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper6 bone-in chicken thighs (about 2 pounds), skin removed1/4 cup reduced-sodium chicken broth1 tablespoon minced fresh parsley1 tablespoon white wine1 tablespoon lemon juiceHot cooked couscous

Preparation

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.