Honey-Cumin Roasted Chicken with Apricots & Olives

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


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

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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