2 to 4 tablespoons olive oil
4 lbs chicken legs, skin removed, rinsed, patted dry
3/4 cup apricot preserves
1/2 cup orange marmalade
1/4 cup low-sodium soy sauce
1 tablespoon sesame oil ( I skipped this – it was too expensive at the store)
2 cloves of garlic, pressed
3 medium-size shallots, finely chopped
1 teaspoon peeled and grated fresh ginger ( I used dry ginger)
1 bunch of green onions for garnish
1. Coat the inside of the crock with olive oil spray
2. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Add chicken in batches (adding more oil as needed) and brown, turning once or twice and transferring the chicken to the crock as it browns.
3. In a medium size bowl, combine the preserves, marmalade, soy sauce, oil, garlic, shallots, and ginger with a fork. Pour the mixture over the chicken. Cover and cook on High for 2 1/2 to 3 hours, until chicken is tender and cooked through.
4. Remove the chicken with tongs from the crock and place on dinner plates or large platter. Serve sprinkled with green onions.
