• Prep Time: 30 mins
  • Cooking Time: 10 mins
  • Serves: 6

Chicken Marbella

  • Recipe Submitted by on

 Ingredients List

  • 1 cup reduced-sodium chicken broth
  • 1 cup pimiento-stuffed olives, divided
  • 1 cup pitted dried plums, divided
  • 2 tablespoons dried oregano
  • 2 tablespoons packed brown sugar
  • 2 tablespoons capers, drained
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 bone-in chicken thighs, skin removed (about 2 pounds)
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon white wine
  • 1 tablespoon lemon juice
  • Hot cooked couscous


Place broth, 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 6-qt. electric pressure cooker. Place chicken in pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
Chop remaining olives and dried plums. Remove chicken; keep warm. Stir parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

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