Spanish Honey-Cumin Roast Chicken with Apricots & Olives

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

Ingredients

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

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