Ingredients
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4 pounds (1.8 kg) Chicken
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Salt
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freshly ground Black Pepper
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6 tablespoons (90 ml) Greek Yogurt
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2 tablespoons Apricot Jam
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2 teaspoons Dijon Mustard
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1 tablespoon Balsamic vinegar
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4 tablespoons (60 ml) extra-virgin Greek Olive Oil
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1 Orange Juice
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1 teaspoon ground Cumin
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1 teaspoon ground Turmeric
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½ teaspoon Paprika
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2 Cinnamon
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1 large Red Onion
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8 dried Apricots
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2 tablespoons Raisins
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1 teaspoon Sugar
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½ cup (25 g) fresh Mint
Directions
Steps
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1
Done
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Preheat the oven to 375ºF (190ºC). |
|
2
Done
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Pat dry the chicken. Season with salt and pepper on all sides. |
|
3
Done
|
Whisk together the yogurt, jam, mustard, vinegar, 3 tablespoons of the olive oil, the orange juice, cumin, turmeric, and paprika. Toss the chicken in this mixture and marinate at room temperature for 15 minutes or cover and refrigerate for up to 6 hours. |
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4
Done
|
Transfer the marinated chicken to a glass baking dish. Add the cinnamon sticks to the dish. Cover with parchment paper, then aluminum foil. Bake for about 45 minutes, or until the chicken is almost cooked through, or reaches 150ºF (66ºC). |
|
5
Done
|
In the meantime, in a heavy nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, season with a little salt, and cook, stirring, until lightly browned and soft, 10 to 12 minutes. Add the apricots and raisins and sprinkle with the sugar. Cook until heated through, then gently stir in the mint. |
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6
Done
|
Remove the parchment and foil and bake until the chicken begins to brown nicely. Spoon the pan juices over it. Add the onion-apricot mixture to the chicken and continue baking until the internal temperature of the chicken reaches 165ºF/ 74ºC . |
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7
Done
|
Remove from the oven, let cool slightly, and serve. |
