ROASTED CHICKEN WITH APRICOTS
This is one of my favorite roasted chicken recipes it was born out of researching various Moroccan chicken dishes and has now turned into my own. It’s warm, spiced and has a sweet heat paired with the caramelized apricots - each bite makes you want another. I hope you enjoy this flavorful and simple dish, it’s a crowd-pleaser and a favorite in our home.
INGREDIENTS
2 Organic Chicken Breasts, bone-in, and skin on (you can also use a whole chicken)
2 Mandarin Oranges, Tangerines or any orange citrus
Dried Natural Apricots
1 tablespoon Olive Oil
¼ teaspoon of cumin
¼ teaspoon of coriander
¼ teaspoon of Berbere Seasoning
Kosher Salt & Pepper to taste
¼ cup of chicken stock or water
RECIPE
Pre-heat the oven to 425°
Season the chicken with cumin, coriander, Berbere seasoning, salt and pepper
¼ teaspoon of cumin
¼ teaspoon of coriander
¼ teaspoon of Berbere Seasoning
Salt and Pepper
Drizzle the olive oil over top
Squeeze the two tangerines or mandarin oranges over the chicken and put in the pan
Scatter the apricots in the pan
Pour a small amount of water or stock into the bottom of the pan, this will help keep your chicken moist and create a gravy you can baste the chicken with while it’s cooking. The liquid shouldn’t be more than an apricot deep.
Place the chicken in the oven at 425° for 25 minutes - baste on occasion
Drop the temp to 375° after the 25mins has passed and cook for another 20-25 minutes
Let rest and serve with roasted potatoes, rice or quinoa
