Slow-Cooked Chicken Marbella
TOTAL TIME: Prep: 30 min. Cook: 4 hours
YIELD: 6 servings.
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
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1 cup pitted green olives, divided
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1 cup pitted dried plums (prunes), divided
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2 tablespoons dried oregano
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2 tablespoons brown sugar
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2 tablespoons capers, drained
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2 tablespoons olive oil
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4 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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6 bone-in chicken thighs (about 2 pounds), skin removed
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1/4 cup reduced-sodium chicken broth
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1 tablespoon minced fresh parsley
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1 tablespoon white wine
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1 tablespoon lemon juice
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Hot cooked couscous
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 serving: 372 calories, 18g fat (3g saturated fat), 87mg cholesterol, 845mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 25g protein.
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