Honey-Cumin Roasted Chicken with Apricots & Olives

Honey-Cumin Roasted Chicken with Apricots & Olives
Photo by Scott Phillips


  • 1/3 cup sherry vinegar
  • 1 Tbs. plus 1 tsp. ground cumin
  • 24 green and black assorted olives, whole or pitted
  • Kosher salt
  • 2 bone-in, skin-on chicken breast halves
  • 1/3 cup fresh orange juice
  • 3 Tbs. olive oil
  • + 5 more ingredients
    • 4 oz. dried apricots (about 16)
    • ¼ cup honey
    • 1-½ tsp. paprika
    • 5 large cloves garlic, peeled
    • 4 bone-in, skin-on chicken thighs

Wash and dry the chicken pieces thoroughly. Press down on the chicken breasts with the palm of your hand to flatten slightly (allowing rib cartilage to pop away or break in half). With a sharp knife, poke three or four slits in both sides of each piece of chicken to help the marinade penetrate. P...

View full recipe at Fine Cooking


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