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 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 chicken thighs bone-in, skins removed
• 1/4 cup reduced-sodium chicken broth
• 1 tablespoon fresh parsley minced
• 1 tablespoon white wine
• 1 tablespoon lemon juice
• couscous to taste, cooked and hot, for serving

Directions

• In a food processor, place 1/2 cup of the olives, 1/2 cup of the prunes, the oregano, the brown sugar, the capers, the olive oil, the garlic, the salt, and the pepper and process until smooth.
• Transfer the olive mixture to a 4-quart slow cooker.
• Place the chicken thighs in the slow cooker.
• Cover and cook on low until the chicken thighs are tender, about 4-5 hours.
• Chop the remaining olives and the remaining prunes.
• Transfer the chicken thighs from the slow cooker and keep them warm.
• Stir the chicken broth, the parsley, the wine, the lemon juice, the remaining chopped olives, and the remaining chopped prunes into the olive mixture in the slow cooker, until warmed through.
• Serve the chicken thighs topped with the sauce and over the couscous.