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

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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