Slow-Cooked Chicken Marbella

Name: Slow-Cooked Chicken Marbella
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings.
Ingredients: 1 cup pitted green olives, divided; 1 cup pitted dried plums, 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

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

Ingredients

1 cup pitted green olives, divided
1 cup pitted dried plums, 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.