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Picture! Chicken with Apricots and Olives (crock pot)

Discussion in 'Food Recipes' started by GloBug, Dec 8, 2006.

  1. GloBug

    GloBug Guest

    [​IMG]

    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!
     
  2. ewheelock

    ewheelock Guest

    Looks yummy!
     
  3. duskbat

    duskbat Guest

    OMG save me a plate i am on the way ~!~
     
  4. lainie

    lainie Guest

    WOW - it's a lot like my Chicken Marbella recipe. I'll have to try this one!
     
  5. duskbat

    duskbat Guest

    I gotta go out and get a crock pot soon! i think i will love it lots!
     

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