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Chicken With Apricots And Olives

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Ingredients
  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)
  Orange slices 4
  Italian parsley sprigs 1
Directions

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.
Keep warm.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
430 Minutes
Ready In: 
440 Minutes
Servings: 
4

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