About to board a flight for Florida to join the Passover program at PGA National Resort and Spa with Kosherica and Leisuretime Tours! Just wanted to get this recipe up for y’all quickly!
Happy Passover!
Olive Apricot Chicken
6 chicken bottoms
2 leeks, white and pale green parts, chopped
1 head garlic cloves, peeled
1 cup dried apricots, halved
1/2 cup sliced olives
1 heaping tbsp paprika
1 tsp turmeric
1 tsp cinnamon
pinch red pepper flakes
1 tsp kosher salt
3 tbsp silan
juice of 1 lemon
1 tbsp olive oil
1/2 cup cilantro, chopped
1 1/2-2 cups chicken stock
Method:
Preheat oven to 400 degrees. Place the chicken into a baking dish. Spread the leeks, olives, apricots and garlic around the chicken. In a small bowl, combine the paprika, turmeric, cinnamon, red pepper flakes, salt, silan, lemon and olive oil. Brush the mixture over the thicken thighs. Sprinkle with cilantro. Add the chicken stock around the chicken and cover with a layer of parchment paper and foil. Bake for 1 hour (check after 30 minutes to see if you need to add more chicken stock, it should be saucy), uncover and bake an additional 30 minutes, basting every 10 minutes with the sauce.
