Chicken Marbella and Toasted Couscous

I saw a recipe for this chicken dish on foodgawker, but it had left out the prunes.  I looked up the real recipe which comes from the Silver Palate Cookbook, and followed it exactly, except for that I used boneless skinless chicken breasts.  Marinating the chicken overnight gave it a ton of flavor.  I made a toasted cous couse to serve as a side and I also made a fresh challah.

Ingredients:

6 boneless skinless chicken breasts
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley, finely chopped

Directions:

In a large bowl combine chicken, garlic, oregano, pepper and salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350.  Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.Bake for 50 minutes to 1 hour, basting frequently with pan juices.  Serve with pan juices over cous cous with a sprinkle of parsley.

Couscous ingredients:
1 cup of israeli couscous
1 1/4 cups water
1 onion, chopped
butter, olive oil
pine nuts, toasted

Directions:
Melt the butter with some olive oil over medium heat.  Sautee onion until softened.  Add cous cous to pan and cook, stirring, until toasted and slightly brown.  Add water and bring to a boil.  Cover, remove from heat, and lit sit for 10 minutes.  Stir in pine nuts and serve immediately.