Baked Chicken Legs with Apricots and Olives

By Lorimarie7

Ingredients

• 8 chicken legs
• Sea salt and freshly ground pepper
• 4 tablespoons of extra virgin olive oil
• 2 medium onions, finely diced
• 4 cloves finely minced garlic
• 2 teaspoons finely minced mint
• 1/2 teaspoon crushed red pepper flakes
• 2 dozen dried apricots, cut in half
• 3/4 cups green olives

Details

Servings 1
Adapted from freshbitesdaily.com

Preparation

Step 1

Liberally salt and pepper the chicken.
Heat 2 tablespoons of olive oil in a large skillet until the oil is shimmering.

Cook until the onion is tender then add the apricots and olives. Combine thoroughly to coat the apricots and olives with oil.

Arrange the onion-olive-apricot mix in an oiled casserole.

Place the chicken legs on the onion mix with the skin-side up.

Bake for about 30 minutes in a 350 degree oven. Do not cover the casserole. In thirty minutes the meat should be cooked and tender but not dried out.
Serve with couscous or brown rice pilaf and a green salad.
If you happen to have any legs left over, consider them for travel food. If you pack the legs without the accompanying olives, etc, you have a great finger food and the flavor is still outstanding at room temperature.