A recipe for when fresh apricots are in season from Itamar Srulovich and Sarit Packer of Honey & Co.
Ingredients
- 1 kg chicken thighs or a whole chicken jointed
- 2–3 large potatoes peeled and cut into wedges
- 2 red onions peeled and cut into 8 wedges each
- 1 head of garlic broken into cloves but not peeled
- 1 lemon cut in wedges
- 8–10 fresh apricots halved (optional)
- 2 tsp salt
- For the marinade:
- 2 tbsp dried mint
- 1 tsp sumac
- 1 tsp chilli flakes
- 1 tsp black pepper
- 2 tbsp olive oil
- For the salsa
- 2 preserved lemons chopped
- 1 small bunch of mint picked and roughly chopped
- 2 tbsp olive oil
- 1 tsp sumac
- 1 small bunch of mint picked and roughly chopped
- 2 tbsp olive oil
- 1 tsp sumac
Servings:
Instructions
- Mix all the marinade ingredients together in a bowl. Add the chicken pieces and stir to coat them thoroughly in the mixture. Cover the bowl and transfer to the fridge to marinate for at least 1 hour, but it’s better to leave it for several hours if you have time.
- Preheat the oven to 210C/425F/gas mark 7. Put the prepared vegetables and fruit in a large roasting tray and put the chicken pieces on top. Sprinkle the sea salt all over.
- Roast in the top of the oven for 20 minutes, then mix everything around a little, making sure the fruit and vegetables get coated in the fat at the bottom of the tray. Return to the oven for a further 10–15 minutes until everything is golden and crisp.
- While the chicken is cooking, mix the salsa ingredients together in a small bowl. Spoon over the hot chicken pieces before serving.
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