Spanish Honey-Cumin Roast Chicken with Apricots & Olives

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network