Chicken with Apricots and Olives


-- from Sunset Crockery Cook Book
Preparation Time: About 15 minutes
Cooking Time: 6 1/4 to 7 1/4 hours

Orzo or hot steamed rice makes a nice foil for this bold-flavored dish. A
sweet-tart sauce cloaks plump apricots, pungent Nicoise olives, and tender
chicken legs.

1/3 Cup dried apricots
1/3 Cup drained Nicoise or calmata olives
2 cloves garlic, minced or pressed
1/2 teaspoon grated orange peel
1 Tablespoon dry basil
4 whole chicken legs (about 2 lbs total)
Freshly ground pepper
2 Tablespoons each drained capers and firmly packed brown sugar
1/4 Cup each orange juice and white wine vinegar
Orange Slices and Italian parsley sprigs

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 coking 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. Makes 4 servings.

Per serving; 343 calories (43% from fat), 31 g protein, 18 g
carbohydrates, 24 g total fat (4 g saturated), 131 mg cholesterol, 635 mg
sodium.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/