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Chicken with Apricots and Olives

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  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

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: 
Main Dish
Slow Cooked
Preparation Time: 
10 Minutes
Cook Time: 
430 Minutes
Ready In: 
440 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 531 Calories from Fat 268

% Daily Value*

Total Fat 31 g47.5%

Saturated Fat 8 g40.2%

Trans Fat 0 g

Cholesterol 150 mg50%

Sodium 839.4 mg35%

Total Carbohydrates 29 g9.8%

Dietary Fiber 3 g12.1%

Sugars 20.9 g

Protein 35 g70.3%

Vitamin A 44.8% Vitamin C 60.2%

Calcium 14.8% Iron 28.1%

*Based on a 2000 Calorie diet

Chicken With Apricots And Olives Recipe