Ingredients
¾cupdried apricots
1½cupswater
½cupalmonds,sliced
1cupsesame seeds
2tbspground cumin
2tbspground coriander
2tbsppaprika
2tbspdried oregano
salt
¼cupolive oil
2tbsplemon juice
2¼lbsbone-in chicken breasts
Preparation
Heat the oven to 425 degrees F.
In a small saucepan, combine the apricots and water. Bring to a boil, lower the heat, and then simmer, partially covered, for 10 minutes. Set aside.
Toast the almonds and sesame seeds in the oven for about 2 minutes until just beginning to brown.
Transfer ⅓ cup of the almonds and ¼ cup of the sesame seeds to a blender; pulverize with the cumin, coriander, paprika, oregano, and ½ teaspoon salt.
Put the mixture in a small bowl; stir in the oil and lemon juice to make a paste. Stir half of the paste into the apricots and water.
Put the chicken breasts in a small roasting pan, skin-side up, and coat with the remaining paste.
Pour the apricot mixture around the chicken.
Cook in the lower third of the oven for 20 to 25 minutes until done. If the chicken seems to be browning too quickly, cover the pan with aluminum foil during the last 10 minutes of cooking.
Transfer the chicken to a plate. Spoon the fat from the pan.
Serve the chicken topped with apricots and any pan juices.
Sprinkle the remaining almonds and sesame seeds overall.
