Food & dining
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    sunday supper

    Recipe for chicken braised with dried fruits in honey and lemon

    food Styling by Sheryl Julian; Essdras M Suarez/Globe Staff

    Serves 4 with leftovers

    pound whole chicken
    Juice of 3 lemons (after squeezing lemons, save 1 rind)
    Salt and pepper, to taste
    4bone-in chicken thighs
    1tablespoon chopped candied
    1cup dried apricots
    1cup golden raisins or mixed
    raisins and dried cranberries
    cup honey
    ½cup chicken stock
    2teaspoons ground ginger
    2teaspoons ground cumin
    2teaspoons ground coriander

    1. Set the oven at 375 degrees. Have on hand a flameproof casserole large enough to hold the poultry and fruits or a roasting pan.

    2. In the cavity of the whole chicken, place the lemon rind and add a generous sprinkle of salt and pepper.

    3. In the casserole or roasting pan, set the chicken, thighs, candied ginger, apricots, and raisins or mixed fruit. Sprinkle the mixture with lemon juice, honey, stock, ginger, cumin, coriander, salt, and pepper. Cover the chicken with parchment paper that just fits inside the lid, and cover with the lid (or foil if using a roasting pan).


    4. Cook the chicken for 1½ hours, basting several times with the juices in the pan. Lift off the lid and discard the parchment. Turn on the broiler. Slide the pan under the broiler and broil, watching it carefully (the fruits burn quickly) for 2 minutes or until the chicken is browned here and there.

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    5. Set the thighs aside for the sandwiches. Remove ½ cup fruits and liquid for the sandwiches. Cut up the chicken and set aside ½ breast for the sandwiches. Serve the remaining chicken with rice. Sheryl Julian