Ingredients:
1⁄4 cup packed brown sugar
2 teaspoons dried oregano leaves
1 teaspoon salt
1⁄4 teaspoon pepper
3 cloves garlic, finely chopped
1⁄3 cup white wine or chicken broth
2 tablespoons red wine vinegar
2 dried bay leaves
2 1⁄2 lb boneless skinless chicken thighs
1⁄2 cup pimiento-stuffed green olives
1⁄2 cup pitted bite-size prunes (from 12-oz package)
1⁄2 cup roasted red bell pepper, coarsely chopped
2 tablespoons capers, drained
1 box (10 oz) couscous
1⁄4 cup chopped fresh parsley

Method:
1 In large bowl, mix brown sugar, oregano, salt, pepper, garlic, wine, vinegar and bay leaves. Add chicken; turn to coat well. Cover; refrigerate at least 4 hours or overnight to marinate.

2 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place chicken and marinade mixture.

3 Cover; cook on Low heat setting 5 to 6 hours.

4 Stir olives, prunes, bell pepper and capers into chicken mixture. Cover; cook on Low heat setting about 15 minutes longer or until hot. Remove bay leaves.

5 Meanwhile, cook couscous as directed on package.

6 Transfer chicken with juices to large serving bowl or deep platter; sprinkle with parsley. Serve couscous with chicken.

time-saver:
You can skip the marinating step if you’re short on time. Just mix all the ingredients from step one right in your slow cooker. The flavor will be a bit milder, but it’s still delicious!

mediterranean chicken marbella recipe