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"Tzimmes" Chicken with Apricots, Prunes, and Carrots
Ingredients
  • 2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
  • 4 teaspoons kosher salt, divided
  • ½ cup plus 2 tablespoons honey
  • ½ cup olive oil
  • ½ cup fresh lemon juice
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
  • 1 large red onion, cut into ½" wedges
  • 12 garlic cloves, peeled
  • 8 ounces dried apricots (about 1 ½ cups)
  • 8 ounces dried prunes (about 1 ½ cups)
  • 20 sprigs thyme
  • 1 ½ cups dry white wine
  • Parsley leaves with tender stems (optional, for serving)
Steps
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