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    Source of Recipe


    1/3 c. dried apricots
    1/3 c. calamata olives
    2 cloves garlic, minced
    1/2 tsp grated orange peel
    1 tbls dry basil
    4 whole chicken legs (leg and thigh attached)
    fresh ground pepper
    2 tbls EACH capers and packed brown sugar
    1/4 c. EACH orange juice and wine vinegar

    In 4qt or larger crockpot, 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. (6-7 hrs)

    Carefully lift chicken to warm platter. Using a slotted spoon,
    lift apricots and olives from crockpot and arrange around chicken.
    Keep warm. Skim and discard fat from cooking liquid - pour liquid
    into small pan. Bring to a boil over high heat, then boil, stirring
    often, til reduced to 1/2 cup (about 10 min). Pour sauce over

    Serve over orzo or rice.





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