While the name might suggest an Italian 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, skin removed • 1/4 cup reduced-sodium chicken broth • 1 tablespoon fresh parsley, minced • 1 tablespoon white wine • 1 tablespoon lemon juice • couscous, cooked, hot
In a food processor, place 1/2 cup olives, 1/2 cup prunes, the oregano, brown sugar, capers, olive oil, garlic, salt, and pepper, and process until smooth.
Transfer the mixture to a 4-quart slow cooker.
Place the chicken in the slow cooker.
Cook, covered, on low until the chicken is tender, about 4-5 hours.
Chop the remaining olives and prunes.
Transfer the chicken from the slow cooker and keep warm.
Stir the chicken broth, parsley, wine, lemon juice, chopped olives, and chopped prunes into the olive sauce mixture in the slow cooker, until warmed through.
Serve the chicken with the sauce and couscous.