While the name might suggest a Spanish origin, Chicken Marbella actually traces its history back to New York City’s Jewish population in the 1970s; this was and still is a classic Shabbat dinner designed to amaze and relax everyone at the table. The fatty, savory chicken thighs are braised in a tangy, sweet, and aromatic sauce infused with the rich floral flavor of plums. Served over tender couscous and with a meaty, sparklingly bright wine sauce, Chicken Marbella is how you really begin a weekend!
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
Step 1 -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.
Step 2 -Transfer the olive mixture to a 4-quart slow cooker.
Step 3 -Place the chicken thighs in the slow cooker.
Step 4 -Cover and cook on low until the chicken thighs are tender, about 4-5 hours.
Step 5 -Chop the remaining olives and the remaining prunes.
Step 6 -Transfer the chicken thighs from the slow cooker and keep them warm.
Step 7 -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.
Step 8 -Serve the chicken thighs topped with the sauce and over the couscous.
