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Chlx with apricots t olives -marg
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| Yield: servings 2 chix breasts 4 chix thighs | |
| 5 cloves | garlic |
| 4 tsp | ground cumin |
| 1 1/2 tsp | paprika |
| 1/3 cup(s) | sherry vinegar |
| 1/3 cup(s) | orange julce |
| 1/4 cup(s) | honey |
| 3 tbsp | olive oil |
| 16 | dried apricots |
| 24 | olives |
| 4 sprig | parsley or cilantro |
Day ahead .flatten breasts. poke slits in both sides of chix. toss with 1
1\2 tsp salt.. mince garlic into paste. (2 tbsp) coat chix. Combine rest.
scrape into chix bowl-to coat. Toss in aprlcots t olives. Marlnate
6-24-hours. Before cooking press into chix cook skin side up. at 400 for
1 hour after warming up an hour in kitchen
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