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Moroccan Chicken

Moroccan Chicken

Serve with couscous or rice.

1 tablespoon minced garlic
1/2 cup balsamic vinegar
1/2 cup olive oil
1 cup drained mixed pitted green and black olives
1/4 teaspoon dried oregano
Cracked black pepper, to taste
1 (9-ounce) bag pitted prunes (1 1/2 cups)
1/2 cup brown sugar
1 cup white wine
6 bay leaves
2 pounds boneless, skinless chicken thighs and/or breasts, cut into 2-inch pieces

Place garlic, vinegar, oil, olives, oregano, pepper, prunes, brown sugar, wine and bay leaves in the pot of a slow cooker. Stir well. Cut the chicken into 2 inch cubes. Place chicken on top of other ingredients. Cover and cook on low 4 hours until the chicken is no longer pink in the middle. Makes 8 servings.

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