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Chicken Marbella

BraisedChickenClassicDinnerFruitGarlicHeartyHotSavorySlow Cooker
Time :4 hours 30 minutes
Yield :6 servings
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Succulent Moroccan chicken tagine served with fluffy couscous, green olives, and crispy flatbread on a marble countertop. Authentic North African cuisine with rich spices and tender meat.

The Scoop

If your current dinner rotation is feeling completely NPC and you're tired of the same sad chicken breasts, this slow-cooker Chicken Marbella is about to elevate your entire existence.
We are combining briny green olives, sweet prunes, and a ridiculous amount of garlic to create a sweet-and-savory masterpiece that honestly has no business being this easy.
It’s giving high-effort Mediterranean chef energy, but your slow cooker is doing 99% of the heavy lifting while you sit on the couch. It’s rich, and it hits every single time.
Hack it:
Use chicken drumsticks or chicken breast if you don’t have chicken thighs.
Serve with bulgur if couscous is not vibing with you.
A tablespoon of white vinegar can replace the lemon juice and add enough acidity to balance the dish.
Use dried thyme or even tarragon if you are out of oregano.
Leftovers:
This recipe’s leftovers are a literal goldmine.
Make a chicken flatbread pizza: shred and add any leftovers with some tomato sauce on a flatbread and bake in the oven for a few minutes.
Make a quinoa bowl with lots of veggies and any leftover chicken and couscous.
Use any leftovers in a high-protein wrap for a delicious post-workout meal.
Or simply mix with a bunch of salad greens to make a light lunch.

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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