Honey Pomegranate Roasted Za’atar Chicken with Dried Fruit

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.