"Tzimmes" Chicken with Apricots, Prunes, and Carrots

Name: "Tzimmes" Chicken with Apricots, Prunes, and Carrots
Yield: 4 servings
Ingredients: 1 2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use; 1 4 teaspoons kosher salt, divided; 1 1/2 cup plus 2 tablespoons honey; 1 1/2 cup olive oil; 1 1/2 cup fresh lemon juice; 1 2 teaspoons freshly ground black pepper; 1 2 teaspoons ground cinnamon; 1 1 teaspoon ground cumin; 1 1/4 teaspoon cayenne pepper; 1 2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large; 1 1 large red onion, cut into 1/2" wedges; 1 12 garlic cloves, peeled; 1 8 ounces dried apricots (about 1 1/2 cups); 1 8 ounces dried prunes (about 1 1/2 cups); 1 20 sprigs thyme; 1 1 1/2 cups dry white wine; 1 Parsley leaves with tender stems (optional; 1 for serving)

From the kitchen of Carly

Honeyed chicken thighs and legs roast with carrots, apricots, and prunes in a warm spice blend of cinnamon and cumin. Lemon juice and olive oil create a glossy pan sauce that ties everything together. Pure comfort with Moroccan soul.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
14 teaspoons kosher salt, divided
11/2 cup plus 2 tablespoons honey
11/2 cup olive oil
11/2 cup fresh lemon juice
12 teaspoons freshly ground black pepper
12 teaspoons ground cinnamon
11 teaspoon ground cumin
11/4 teaspoon cayenne pepper
12 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
11 large red onion, cut into 1/2" wedges
112 garlic cloves, peeled
18 ounces dried apricots (about 1 1/2 cups)
18 ounces dried prunes (about 1 1/2 cups)
120 sprigs thyme
11 1/2 cups dry white wine
1Parsley leaves with tender stems (optional
1for serving)

Instructions

Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30, 35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.