CHICKEN MARBELLA WITH APRICOTS RECIPES

Steps:

• Place 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 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender., Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

Steps:

• In a large bowl, mix together oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper. Add chicken to marinade and cover tightly with plastic wrap. Transfer to the refrigerator and marinate for 2 to 6 hours, tossing mixture every few hours to ensure even marination. 
• Preheat oven to 350°. Transfer chicken and marinade to a large roasting pan. Pour wine all over and sprinkle brown sugar over chicken.
• Bake chicken, basting every 20 minutes with pan juices, until chicken reaches an internal temperature of 150°, 50 to 60 minutes total. 
• Increase oven to 500° and roast until chicken skin is deeply golden, about 15 minutes.
• Remove chicken, olives, and prunes onto a platter and cover loosely with foil. Transfer pan juices to a medium saucepan. Bring the liquid to a simmer over medium heat and let reduce by half, about 6 minutes. Season to taste with salt and pepper and whisk in cold butter and parsley.
• Serve chicken with a drizzle of pan juice reduction.