Chicken Marbella

Posted: May 27

Time: 4 hours 30 minutes

Yield: 6 servings

recipe image

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!


• 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


Step 1

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.

Step 2

Transfer the mixture to a 4-quart slow cooker.

Step 3

Place the chicken in the slow cooker.

Step 4

Cook, covered, on low until the chicken is tender, about 4-5 hours.

Step 5

Chop the remaining olives and prunes.

Step 6

Transfer the chicken from the slow cooker and keep warm.

Step 7

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.

Step 8

Serve the chicken with the sauce and couscous.

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