1/3 cup dried apricots
1/3 cup drained Nicoise or Calamata 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 drained capers
2 tablespoons firmly packed brown sugar
1/4 cup orange juice
1/4 cup white wine vinegar
Orange slices and Italian parsley sprigs
In a 4 quart or larger crock pot, 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 parlsey sprigs.
I serve this over couscous. It's delicious, and good enough for dinner guests!