It's sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends.

Ingredients

• 1 cup reduced-sodium chicken broth
• 1 cup pitted green olives, divided
• 1 cup pitted dried plums (prunes), 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

Directions

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