Ingredients
Units
Scale
- 10 oz dried apricots (scant 2 cups)
- 10 oz pitted dried prunes (scant 2 cups)
- 3 Tbsp za’atar
- 2 Tbsp extra virgin olive oil
- 4 chicken legs, skin-on
- ½ cup dry red wine
- kosher salt, to taste
- ⅓ cup honey
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Holidays