Mint and lemon chicken with apricots & potatoes from Honey & Co.: Food from the Middle East (page 154) by Sarit Packer and Itamar Srulovich

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Notes about this recipe

  • Jesmondgirl on July 09, 2021

    I cooked this as suggested and the chicken was cooked through well before the potatoes but still looked underdone and not golden. This took twice as long as stated. The apricots were mush by this time. I popped under the grill for a few minutes and then it looked lovely. My guest requested the recipe so it went down well.

  • TrishaCP on July 23, 2018

    We loved the flavor of this tray bake (especially the salsa, which seems like it has too much preserved lemon but I thought was perfect). However, I had some execution issues. I marinated the chicken for about 4 hours. I used boneless skinless thighs and they were cooked through in about 35 minutes. However, the potatoes were nowhere near done by that point. I had cut them as specified but I think they just need to be thinly sliced or cut in smaller pieces. It took another 30 minutes (more than one hour roasting) to cook them through. I will figure out a solution though because this dish is really excellent!

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