8 thighs, halved if large
1 teaspoon kosher salt, divided
2 tablespoons honey
2-3 tablespoons olive oil
1 teaspoon fresh lemon juice
½ teaspoon freshly ground black pepper
½ teaspoons ground cinnamon
½ teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 large carrots, halved and cut into slender pieces lengthwise
1/2 large red onion, sliced
3 garlic cloves, peeled
½ cup dried apricots
½ ounces dried prunes
1/4 cup dried cherries
4 sprigs thyme
1/3 cup dry white wine
1/3 cup water
Preheat to 400°F.
Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and 1 teaspoon salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Place all in an oven proof sheet or pan. Stir wine and water together in a cup and then pour over chicken and vegetables.
Cover sheets tightly with foil. Roast 30 minutes. Remove foil and add more liquid if necessary. Roast 15 more minutes or until carrots are fork-tender, chicken is golden brown and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F.
Transfer chicken mixture to serving platter. Pour pan juices over. Arrange carrot and dried fruit attractively on platter with chicken.
Adapted from Epicurous. Anne Stockwell.
Add other dried fruits: Add an additional 1 cup of golden raisins, figs, dates and other dried fruit to taste. Increase water or wine to 1/2 cup.
Alcohol free: Use 1/3 cup orange juice in place of wine.
Make it vegan: Omit chicken and add 1/2 cup dried apples, 1/4 cup dried cranberries, 1 peeled and chopped sweet potato and 1 additional large carrot, halved and cut into slender pieces lengthwise. Substitute maple syrup or brown sugar for honey.