Ingredients:

1 large chicken
Salt to taste
For the marinade: 3 tablespoons olive oil 1 tablespoon chopped fresh coriander , 1 clove
crushed garlic , 1 teaspoon cayenne pepper, 1 teaspoon cumin seeds, 1teaspoon fennel
seeds, grated rind of 1 lemon, juice of 1 lemon , 2 tablespoons grenadine 1 tablespoon
Mediterranean sumac.
For the sauce: 9 oz of yogurt mixed with 1-2 pinches of saffron
For the preparation of apricots: 8-10 apricots - halved and cleaned of stones, 1 lemon of
pickle – chopped, 1 tablespoon honey , ½ tablespoon orange blossom water, 2
tablespoons white wine vinegar

Instructions:

Put in a suitable bowl all the ingredients for the marinade. Mix them well.
Brush the chicken with the marinade and put it in a large plastic bag. Get the air out and
seal it. Mash it well so that the marinade to be spread evenly over the chicken. Leave the
chicken for at least 24 hours in the refrigerator, turning occasionally and rumple the
envelope.
Preheat the oven to 200 C/392 F. Remove the chicken from the bag and sprinkle with
salt. Put it in the appropriate tray, and bake for 30 minutes on each side. Remove the tray
from the oven.
Leave the roasted chicken to rest 10 minutes in the pan.
For the preparation of the apricots: In an appropriate bowl beat all ingredients for
apricots. Put the apricots in a suitable tray. Pour the mixture over them. Put the tray in the
oven preheated to 200 C/ 392 F for 20 minutes.
Serve the chicken into a suitable tray. Pour it with juices separated when baked. Garnish it
with roasted apricots. Serve the sauce of yogurt with saffron.