This easy three-step recipe is a heady mix of sweet, salty, and tangy flavors.
dry white wine
red wine vinegar
Kosher salt and pepper
pitted green olives
small chicken legs, split (4 drumsticks, 4 thighs; about 2 1/2 lb total)
fresh flat-leaf parsley
long-grain white rice
- In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine.
- Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley.
- Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.
PER SERVING: 480 CAL, 9 G FAT (2 G SAT), 36 G PRO, 490 MG SODIUM, 64 G CARB, 3 G FIBER
TIP: Although prunes are standard in marbella recipes, try substituting them with dried apricots or nectarines.
Tools you'll need: Black+Decker Digital Slow Cooker ($32, .com)