Chicken with Apricot and Olives

For an intriguing twist on a traditional Greek recipe, go into your kitchen right now and whip up this recipe for Chicken with Apricot and Olives. With some many unique and interesting flavor, this simple Greek recipe is always tasty.

Notes

See this recipe and more in 42 Flavorful Flat Belly Diet Recipes.

Cooking MethodSlow Cooker

Ingredients

1/3 cup dried apricots
1/3 cup kalamata olives
2 cloves garlic, minced
1/2 teaspoon orange peel, grated
1 tablespoon dried basil
4 skinless chicken legs, with leg and thigh attached
Fresh ground pepper
2 tablespoons capers
2 tablespoons brown sugar, packed
1/4 cup orange juice
1/4 cup wine vinegar

Instructions

In 4 quart or larger 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 wine vinegar.
Cover and cook at low setting til meat near thighbone is very tender when pierced, about 6-7 hours.
Carefully lift chicken to warm platter. Using a slotted spoon, lift apricots and olives from slow cooker and arrange around chicken. Keep warm.
Skim and discard any fat from cooking liquid, and then pour remaining liquid into small pan. Bring to a boil over high heat, then boil, stirring often, til reduced to 1/2 cup, about 10 minutes. Pour sauce over chicken.
Serve over orzo or rice.