Pressure-Cooker Chicken Marbella

• 1 cup reduced-sodium chicken broth
• 1 cup pitted green 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

1. 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
2. 10 minutes, then quick-release any remaining pressure.
3. 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.

chicken broth, green olives, oregano, brown sugar, capers, olive oil, garlic, salt, pepper, chicken, parsley, white wine, lemon juice, couscous

Taken from www.tasteofhome.com/recipes/pressure-cooker-chicken-marbella/ (may not work)