Bazaar Baharat Chicken & Roasted Apples
This combination of apples, spice, and chicken is simple enough for a weeknight supper but elegant enough for dinner guests. Serve it alongside roasted potatoes or rice pilaf. For best results, salt and spice your chicken pieces the night before — but if you haven’t planned that far ahead, salt and spice the chicken before you prep the other ingredients.
1 tablespoon Bazaar Baharat
2 teaspoons sea salt
2 pounds bone-in, skin-on chicken pieces (such as legs and thighs)
2 tablespoons butter
1 large apple, cored and cut into chunks
1 medium yellow onion, peeled, quartered, and broken into layers
3 cloves garlic, crushed and roughly chopped
½ cup apple cider
Fresh mint and oregano, finely chopped (optional, for garnish)
Black pepper, to taste
Mix the Bazaar Baharat and 1 teaspoon of the salt in a small bowl. Rub the chicken pieces all over with salt spice mixture. Cover tightly and refrigerate overnight.
Pull the chicken out of the fridge and leave it on the counter to warm up for at least an hour. Preheat the oven to 400º F.
Melt the butter in a large cast-iron pan set over medium-high heat. When the butter sizzles, sear the chicken skin side down, about 2 minutes. Flip the chicken pieces over.
Add the apples, garlic, and onion to the pan and nestle them around the chicken. Sprinkle with the remaining teaspoon of salt and a few grinds of black pepper. Pour the apple cider over top. Bake for 30–40 minutes, until the chicken pieces are crispy and golden and the juices run clear.
Garnish with fresh mint and oregano just before serving.