Moroccan Chicken with Apricot-and-Olive Relish

• 1/4 cup eucalyptus honey
• 1/4 cup plus 1 tablespoon canola oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons grated fresh ginger
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)
• 1/8 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 8 chicken thighs on the bone, with skin (2 3/4 pounds)
• Boiling water
• 1 cup dried apricots
• 2 medium shallots, thinly sliced
• 20 green olives, such as Cerignola or Picholine, pitted (1/2 cup)
• 2 tablespoons chopped cilantro

1. In a bowl, whisk the honey with 1/4 cup of the canola oil and the lemon juice, grated ginger, garlic, cumin, coriander, cinnamon, pimenton, cayenne, salt and pepper.
2. Arrange the chicken in a glass baking dish.
3. Pour the marinade on top and turn to coat.
4. Refrigerate for 2 hours, turning once.
5. Preheat the oven to 400.
6. Drain the chicken and transfer to a rimmed baking sheet; reserve the marinade.
7. Cover with foil and bake for about 35 minutes, until cooked through.
8. Remove the foil and discard any juices from the baking sheet.
9. Meanwhile, in a small bowl, pour boiling water over the apricots to cover and let stand until plump, 8 minutes; drain.
10. In a skillet, heat the remaining 1 tablespoon of oil.
11. Add the shallots and cook over moderate heat until softened, 6 minutes.
12. Add the apricots, olives and the reserved marinade and bring to a simmer.
13. Cook over moderately high heat until the marinade is thickened and glazes the apricots and olives, 2 minutes.
14. Stir in the cilantro.
15. Light a grill or preheat a grill pan.
16. Grill the chicken over moderately high heat, turning once, until charred in spots and the skin is crisp, 6 minutes.
17. Transfer to plates, top with the apricot-olive relish and serve.

honey, canola oil, lemon juice, ginger, garlic, ground cumin, ground coriander, cinnamon, sweet pimenton, cayenne pepper, kosher salt, freshly ground pepper, chicken, boiling water, apricots, shallots, green olives, cilantro

Taken from www.foodandwine.com/recipes/moroccan-chicken-apricot-and-olive-relish (may not work)