Israeli Roasted Garlic Chicken
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Tonight I am inspired by a recipe from the cookbook Modern Israeli Cooking by Danielle Oron, a Toronto-based chef with an Israeli-Morocan background. The dish, Roasted Garlic and Apricot Chicken, is simple but bright and zesty (owing to the lemon and parsley) and jam packed with beautiful garlicky flavor.
Ingredients
Two heads of garlic (un-peeled)
1/4 cup of chopped cilantro
1/4 cup of chopped parsley
3 1/2 tablespoons margarine *we use I Can’t Believe It’s Not Butter – light w/ Olive Oil, which is Kosher Pareve
Juice from two lemons (approx. 2 tablespoons)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cumin *I prefer to use the seeds, but ground is just fine
8 pieces boneless, skinless chicken thighs
1 tablespoon olive oil
To taste: Salt and freshly ground black pepper
Garnish: Paprika & chopped parsley
Preparation
