Honey Pomegranate Roasted Za’atar Chicken with Dried Fruit


Are you ready to tantalize your taste buds with a dish that's as quirky as it is delicious? Look no further than this Honey Pomegranate Roasted Za’atar Chicken with Dried Fruit recipe! It's a mouthful to say, but trust us, it's worth every syllable. This will become a feature at your holiday meals. 

The stuff:

  • 2 cups  dried apricots
  • 2 cups medjool dates, pitted
  • 4 Tbsp Never Not Eating Za’atar
  • 3 Tbsp extra virgin olive oil
  • 1 whole chicken, spatchcocked or broken into 8 pieces (or alternately 6 chicken legs, skin-on)
  • ½ cup chicken stock, low sodium
  • kosher salt, to taste
  • ⅓ cup honey
  • ¼ cup pomegranate molasses
  • 2 tsp Never Not Eating Chraime
  • 1/4 cup parsley
  • 1/4 cup pomegranate arils (seeds)

The method:

  1. Preheat oven to 350°F. Spread apricots and dates into a 9×13-inch pan.
  2. Combine the honey, pomegranate molasses, and Never Not Eating Chraime. Mix well, set aside.
  3. Combine Never Not Eating Za’atar and olive oil to create a paste and rub the paste over chicken
  4. Place chicken on dried fruit in a roasting pan and pour stock around the chicken seasoning generously with salt.
  5. Bake for 1 hour, basting with pan juices every 20 mins.
  6. Drizzle the chicken with the honey, pomegranate, and Chraime mixture. Bake for an additional 30-45 minutes.
  7. Garnish with chopped parsley and pomegranate arils and serve immediately.

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