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Mediterranean Chicken Marbella

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  • Prep 15 min
  • Total 9 hr 30 min
  • Servings 8
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Feel like you're visiting the coast of Spain when you taste this fantastic dish. Simply marinate chicken thighs, place in the slow cooker and later serve alongside couscous.
Created Sep 9, 2014
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Ingredients

  • 1/4 cup packed brown sugar
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cloves garlic, finely chopped
  • 1/3 cup white wine or chicken broth
  • 2 tablespoons red wine vinegar
  • 2 1/2 lb boneless skinless chicken thighs
  • 2 dried bay leaves
  • 1/2 cup pimiento-stuffed green olives
  • 1/2 cup pitted bite-size prunes (from 12-oz package)
  • 1/2 cup roasted red bell peppers (from 7-oz jar), drained, coarsely chopped
  • 2 tablespoons capers, drained
  • 1 box (10 oz) couscous
  • 1/4 cup chopped fresh parsley

Steps

  •  
    1
    In large bowl, mix brown sugar, oregano, salt, pepper, garlic, wine and vinegar. Add chicken; turn to coat well. Add bay leaves. Cover; refrigerate at least 4 hours or overnight to marinate.
  •  
    2
    Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place chicken and marinade mixture.
  •  
    3
    Cover; cook on Low heat setting 5 to 6 hours.
  •  
    4
    Stir olives, prunes, roasted peppers and capers into chicken mixture in slow cooker. Cover; cook about 15 minutes longer or until hot. Meanwhile, cook couscous as directed on package.
  •  
    5
    Transfer chicken with juices to large serving bowl or deep platter; remove bay leaves. Sprinkle parsley over chicken mixture. Serve with couscous.

Nutrition Information

No nutrition information available for this recipe
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