Apricot Orange honey glazed chicken

This is delicious. 

Prep 30 min 

Cook Time 30 min 

Ingredients: 

• 1.5 tsp ground cumin from Curio spice Company  
•  1 tsp ground cinnamon 
• 1 tsp ground or grated Turmeric 
• 1/2 tsp ground Coriander
• 1/2 tsp ground or grated Ginger
• 1/4 tsp Cayenne pepper
• 2 or 3 Chicken breasts (cut into bite size pieces) or 6 skin on - bone in thighs
• 2 TB or more if you're generous of Kitchen Blend Extra Virgin Olive Oil
• 3 tsp Kosher salt
• 1 tsp black pepper
• 1 bag of Carrots (baby carrots or sliced carrots)
• 1 cup Castelvetrano Pitted olives
• 1/2 cup Blake hill Apricot orange Honey preserve
• 1 Lemon - juiced and zested
• Couscous for serving 

Directions: 

1. Preheat oven to 425F. Line a baking sheet with parchment paper. 

2. Combine first 6 ingredients in a bowl and mix. 

3. Toss the chicken pieces into 1 TB olive oil and 3 tsp of spice blend. Add salt and pepper and toss everything to coat. 

4. Toss the sliced carrots with the remaining olive oil and the seasoning. Put the vegetables and the chicken on the baking sheet to cook together. Add the olives to the baking pan to cook with the protein and vegetable. 

5. Meanwhile, add the jam and lemon juice and zest to a bowl. Wait until chicken is about done and microwave or use stovetop to liquify the jam and pour it over the sheet pan chicken and vegetables & olives. 

Set it on broil to set for about a minute. 

Eat this warm! 

*Recipe inspired by the Pioneer Woman Magazine 2022