Recipe Background
Chicken Marbella combines sweet and savory flavors, easy to prepare, best served with couscous.
Chicken Marbella is a glorious fusion of flavors, a dish born from a delightful blend of Mediterranean and Spanish influences. The aroma is enticing, a heady mix of oregano, garlic, and olives wafting through the air. It feels almost like hosting a fragrant holiday in your own kitchen. The first bite is a thrill—a sweet and savory dance on your palate. Juicy chicken embraces the complex flavors of dried plums and capers. Each mouthful is a tapestry of textures, with the tender meat meeting a vibrant, smooth sauce.
Preparing this dish is a breeze, ideal for those days when time is a slippery fish. Toss everything into a slow cooker and voila! You’re free to go about your day while your kitchen works culinary magic on its own. There's an unfussy joy in letting the ingredients mingle together, without the hustle. Serve it over a bed of fluffy couscous to catch every last drop of that incredible sauce. Perfect for impressing dinner guests or simply indulging yourself in an easy, yet sophisticated meal.
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.
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