Chicken with Apricots and Olives
|Dried apricots||1⁄3 Cup (5.33 tbs)|
|Drained nicoise/Calamata olives||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Grated orange peel||1⁄2 Teaspoon|
|Dry basil||1 Tablespoon|
|Whole chicken legs||2 Pound (4 Legs)|
|Freshly ground pepper||To Taste|
|Drained capers||2 Tablespoon|
|Firmly packed brown sugar||2 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Italian parsley sprigs||1|
In a 4-quart or larger electric slow cooker, combine apricots, olives, garlic, orange peel, and basil.
Rinse chicken and pat dry; then arrange on top of apricot mixture.
Sprinkle with pepper, capers, and sugar; drizzle with orange juice and vinegar.
Cover and cook at low setting until meat near thighbone is very tender when pierced (6 to 7 hours).
Carefully lift chicken to a warm serving dish; using a slotted spoon, lift apricots and olives from cooker and arrange around chicken.
Skim and discard fat from cooking liquid; pour liquid into a small pan.
Bring to a boil over high heat; then boil, stirring often, until reduced to 1/2 cup (about 10 minutes).
Pour sauce over chicken.
Garnish with orange slices and parsley sprigs.