Mediterranean Chicken Marbella

mediterranean chicken marbella
Mediterranean Chicken Marbella
  • Prep 15 min
  • Total 9 hr 30 min
  • Servings 8

Feel like you're visiting the coast of Spain when you taste this fantastic dish. Simply marinate chicken thighs, place in the slow cooker and later serve alongside couscous. ...MORE + LESS -


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 1/2 lb boneless skinless chicken thighs
2 dried bay leaves
1/2 cup pimiento-stuffed green olives
1/2 cup pitted bite-size prunes (from 12-oz package)
1/2 cup roasted red bell peppers (from 7-oz jar), drained, coarsely chopped
2 tablespoons capers, drained
1 box (10 oz) couscous
1/4 cup chopped fresh parsley


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  • 1
    In large bowl, mix brown sugar, oregano, salt, pepper, garlic, wine and vinegar. Add chicken; turn to coat well. Add bay leaves. Cover; refrigerate at least 4 hours or overnight to marinate.
  • 2
    Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place chicken and marinade mixture.
  • 3
    Cover; cook on Low heat setting 5 to 6 hours.
  • 4
    Stir olives, prunes, roasted peppers and capers into chicken mixture in slow cooker. Cover; cook about 15 minutes longer or until hot. Meanwhile, cook couscous as directed on package.
  • 5
    Transfer chicken with juices to large serving bowl or deep platter; remove bay leaves. Sprinkle parsley over chicken mixture. Serve with couscous.

Nutrition Information

No nutrition information available for this recipe

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