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 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
Preparation
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.
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place chicken and marinade mixture.
Cover; cook on Low heat setting 5 to 6 hours.
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.
Transfer chicken with juices to large serving bowl or deep platter; remove bay leaves. Sprinkle parsley over chicken mixture. Serve with couscous.
