Spanish Honey-Cumin Roast Chicken with Apricots & Olives

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

Ingredients

  • 1 Tbs. plus 1 tsp. ground cumin
  • 1-½ tsp. kosher salt
  • 3 Tbs. olive oil
  • 4 sprigs fresh flat-leaf parsley or cilantro, for garnish (optional)
  • 4 oz. dried apricots (about 16)
  • 2 bone-in, skin-on chicken breast halves
  • 24 green and black assorted olives, whole or pitted
  • + 6 more ingredients
    • ¼ cup honey
    • 1-½ tsp. paprika
    • 5 large cloves garlic, peeled
    • 1/3 cup sherry vinegar
    • 4 bone-in, skin-on chicken thighs
    • 1/3 cup fresh orange juice

Crush the garlic cloves and sprinkle with a little salt. Mince the garlic finely into a paste; you should have 1-1/2 to 2 Tbs. Set aside. In a small bowl, combine the vinegar, orange juice, honey, olive oil, cumin and paprika, and whisk until thoroughly combined.

View full recipe at Fine Cooking

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