Directions

1. Mix the Bazaar Baharat and 1 teaspoon of the salt in a small bowl. Put the chicken into a larger bowl and rub the spice mixture all over the meat. Cover tightly and refrigerate overnight.

2. 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.
3. 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.
4. Add the apples 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.
5. Garnish with finely shredded fresh mint and torn oregano, if using, just before serving.