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 clove  garlic, minced or pressed
1/2 tsp  grated orange peel
1 Tbsp  dry basil
4   whole chicken legs (about 2 lbs total)
  freshly ground pepper
2 Tbsp  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. 
 
-- 
(ID: 9402) Mirror: rec.food.recipes: Sat, Dec 27, 2003


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