Ingredients:
3 Tbsp honey
3 Tbsp extra virgin olive oil
1 fresh lemon, squeezed
2 tsp grated fresh ginger
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp paprika
1/8 tsp cayenne pepper
1/2 tsp salt
1/4 tsp freshly ground pepper
3 boneless, skinless chicken breasts
12 dried turkish apricots
2 medium shallots, thinly sliced
10 green olives, such as Cerignola or Picholine, pitted ( 1/2 cup)
2 tablespoons chopped cilantro
Instructions:
Blend all the ingredients up through the pepper, pour it into a baking dish with the chicken and marinade for 2 hours (flipping half way through).
While they marinade rehydrate the apricots by pouring hot water over them and allow to soak for 10 minutes.
Seperately, heat 1 Tbsp olive oil in a skillet and sauteé shallots. Once they turn golden brown pour marinade juices into the skillet, add apricots and olives. Reduce heat to simmer.
Bake chicken at 400F degrees for 30 minutes.
When chicken is done is should be absolutely tender and cooked all the way through. Remove and serve with apricot & olive glaze dressing. Garnish with cilantro.
