BAZAAR BAHARAT CHICKEN & ROASTED APPLE
Publicado el julio 02 2025
Easy prep for a dish that's both weeknight friendly and company worthy.
Bazaar Baharat Chicken & Roasted Apples
Rated 5.0 stars by 1 users
Category
Main
Servings
4
Prep Time
10 minutes
Cook Time
30-40 minutes
Author:
Curio Kitchen
Baharat, which means simply ‘spices’ in Arabic, is a blend with as many variations as there are regions and cooks. Its use spread throughout the Mediterranean world along the ancient spice routes. This delicious combination of apples, Bazaar Baharat, and chicken is comforting with enticing aromas from a Turkish spice bazaar. Serve it alongside roasted potatoes or rice pilaf.
Note: For best results, salt and spice the chicken pieces the night before — but if you haven’t planned that far in advance, season chicken and let it rest for at least 30 minutes before assembling and baking the dish.
Ingredients
-
2 pounds bone-in, skin-on chicken pieces (such as legs and thighs)
-
1 tablespoon Bazaar Baharat
- 2 teaspoons sea salt
- 1 large apple, cored and cut into chunks
- 1 medium yellow onion, peeled, quartered, and broken into layers
- 2 tablespoons butter
- ½ cup apple cider
- Fresh mint and oregano, for garnish (optional)
-
Black pepper
Directions
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.
- 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 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 finely shredded fresh mint and torn oregano, if using, just before serving.
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