Honey Roasted Chicken Thighs
Honey and fruit, plus the Tangier blend, make for delicious roasted chicken.
Main Course
4-6
Lior Lev Sercarz
8 chicken thighs, skin-on and bone-in
2 Tbsp Tangier N23
2 Tbsp honey
Olive oil
Salt
2 tsp peperoncino
1 Tbsp soy sauce
2 medium onions, thinly sliced
1 lemon, cut into 8 wedges
1/3 cup dried apricots
1/3 cup prunes
1/3 cup dried figs (or raisins)
Preheat the oven to 350 degrees.
In a bowl combine the Tangier spice, honey, soy sauce, peperoncino and a bit of olive oil. Coat the chickens thighs with the marinade, season with salt, and set aside.
In a roasting pan or large glass dish mix the onions with the dried fruit and lemon wedges and add some olive oil. Season with salt. Place the seasoned chickens thighs skin side up on top of the onion and dried fruits.
Roast in the oven for about 45 minutes, basting the chicken once or twice with the cooking liquids. If the skin starts to get too dark just lower the the temperature to 325. Enjoy!
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