Makes 4 servings. Difficulty
1/4 cup honey 1/4 cup plus 1 tablespoon olive oil 3 Tablespoons lemon juice 2 teaspoons fresh ginger, minced 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground corriander 1/2 teaspoon smoked paprika Dash of cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 whole free range chicken, cut into 8 parts 1/2 cup dried apricots 1/2 cup prunes 2 medium shallots 20 green olives, pitted 2 Tablespoons basil
In a bowl, whisk the honey, olive oil and lemon juice along with the ginger, garlic, cumin, corriander, cinnamon, cayenne, salt and freshly ground black pepper. Arrange the chicken pieces in baking dish and pour the marinade over the top. Turn to coat. Cover and refrigerate for at least 2 hours.
Preheat the oven to 400°F. Remove the chicken from the marinade (reserving the marinade). Transfer the chicken to a rimmed baking sheet and cover with foil. Bake for about 35 minutes, until cooked through. Remove the foil and discard any juices from the baking sheet.
In a small bowl, pour boiling water over the apricots and prunes. Cover and let stand for 8 minutes; drain.
In a skillet, heat the remaining tablespoon of olive oil. Add the shallots and cook over medium heat until softened, about 4 minutes. Add the apricots, prunes, olives and the reserved marinade and bring to a simmer. Cook over high heat until the sauce is thickened. Stir in the basil.
Prepare the broiler. Broil the chicken for about 6 minutes or until the skin is browned and the skin is somewhat crisp. Transfer to plates and top with the apricot-prune sauce.