Bazaar Baharat Chicken & Roasted Apples
Serves 4.
Our Eastern Mediterranean-inspired Bazaar Baharat creates savory, aromatic layers in this comforting dish. For best results, salt and spice your chicken pieces the night before — but an hour ahead will also work!
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.
Hello, Elizabeth! Susan from the Curio kitchen, here. Thanks so much for commenting and for your kind words about the recipe. We love this one, too.
For a fish version, I think you’d want to use a firm white fish (cod, snapper, monkfish). I haven’t tried it, and so don’t have useful advice about timing, but I’d bet that the oven time would be shorter. For a vegetarian version try scubbed (not peeled) sweet potatoes cut into 1 1/2-inch thick rounds, subbing in for the fish.
Let us know if you try either and how you get along. We LOVE hearing from our customers.
We absolutely love this recipe! We have made it exactly as written and everyone that we’ve served it to has loved it just as much! We have a couple of pescatarians in the family and wondered if you have any suggestions regarding modifying this recipe to work with some type of fish and also a vegetarian version without fish? Thanks!