Slow-Cooked Chicken Marbella
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 (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
Reviews
This is delicious! My husband doesn't usually like new recipes but he liked this and has been asking me to make it again. I kept the prunes and green olives whole ( I used pimento stuffed). I placed half of them on the bottom of the crock pot, laid the chicken thighs on top which I had dipped in flour, paprika, salt mixture and browned in butter. Then I topped the chicken with the mixture of oregano, brown sugar, garlic, ( omitted capers), oil, salt, pepper, .I placed the remaining olives and prunes on top of chicken. It was done in a little more than 3 hours. I omitted the chicken broth, and used green olive brine instead of lemon juice I served it with brown rice. The whole prunes and olives really compliment the chicken.
My husband and I really enjoyed this meal. The flavor is hard to describe, but really good. I was afraid it would taste too salty, but it wasn't! Just note: do NOT use pimento-stuffed olives in the glass jars. There are cans of plain pitted green olives. Also, I used unsweetened dried prunes, not sweetened. If your olive/prune mixture is a little thick, don't worry. Mine was as well but it worked out perfectly. Since I didn't have chicken thighs, I also used about 1.5 lb of chicken breast and adjusted the cook time to 3 hrs 45 minutes. When putting the chicken in, I put only half the olive/prune mixture on the bottom of the slow cooker, trying to cover as much of the bottom as I could. I put the chicken in, then topped it with the other half of the mixture, trying to cover as much of the chicken as I could. It really gave the chicken a great flavor. On the down side, this isn't the most pleasant looking meal - so I wouldn't exactly make this for guests. But it really is delicious and you should try it!