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Chicken with Apricots and Olives Recipe
|Dried apricots||1⁄3 Cup (5.33 tbs)|
|Drained nicoise/Calamata olives||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Grated orange peel||1⁄2 Teaspoon|
|Dry basil||1 Tablespoon|
|Whole chicken legs||2 Pound (4 Legs)|
|Freshly ground pepper||To Taste|
|Drained capers||2 Tablespoon|
|Firmly packed brown sugar||2 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Italian parsley sprigs||1|
Calories 531 Calories from Fat 268
% Daily Value*
Total Fat 31 g47.5%
Saturated Fat 8 g40.2%
Trans Fat 0 g
Cholesterol 150 mg
Sodium 839.4 mg35%
Total Carbohydrates 29 g9.8%
Dietary Fiber 3 g12.1%
Sugars 20.9 g
Protein 35 g70.3%
Vitamin A 44.8% Vitamin C 60.2%
Calcium 14.8% Iron 28.1%
*Based on a 2000 Calorie diet
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.
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 parsley sprigs.