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. Serves 4. I serve this over couscous. It's delicious, and good enough for dinner guests!