Ingredients
1 cup reduced-sodium chicken broth1 cup pitted green olives, divided 1 cup pitted dried plums (prunes), divided2 tablespoons dried oregano2 tablespoons packed brown sugar2 tablespoons capers, drained2 tablespoons olive oil4 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper6 bone-in chicken thighs, skin removed (about 2 pounds) 1 tablespoon minced fresh parsley1 tablespoon white wine1 tablespoon lemon juice Hot cooked couscous
Preparation
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; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
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.
