The Stuff:
- 10 oz. dried apricots (scant 2 cups)
- 10 oz. pitted dried prunes (scant 2 cups)
- 3 Tbsp Never Not Eating Za’atar
- 2 Tbsp extra virgin olive oil
- 4 chicken legs, skin-on
- 1⁄2 cup dry red wine
- kosher salt, to taste
- 1⁄3 cup honey
The Method:
- Preheat oven to 350°F. Spread apricots and prunes into a 9×13-inch pan.
- In a bowl, combine za’atar and olive oil to create a paste. Rub the za’atar paste over chicken; place chicken on dried fruit. Pour wine around the chicken; sprinkle with salt.
- Cover tightly with foil; bake for 1 hour.
- Uncover the pan. Drizzle the chicken with honey. Bake, uncovered, for an additional 30-45 minutes, basting every 10 minutes with the pan juices.
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