One of the intriguing ingredients that made the Spice Road the stuff of legends, Aleppo pepper brings complexity to dishes with a perfect kiss of heat. Today, the Aleppo is considered an endangered ingredient, its homeland a battle ground. That’s right, Aleppo pepper originates in the Syrian city of Aleppo. Luckily, because the Aleppo is such a special ingredient, demand has caused an industry to crop up in neighboring Turkey. Thanks to Diane Scalia, we’re able to share the magic of the Aleppo with you in a very compelling dish. The heat of the pepper, combine with the sweet tang of apricot and succulent chicken thighs in a recipe that is simple, sexy and so satisfying.
- 1 1/2 cups apricot preserves
- 3 tbsp soy sauce
- 1/3 cup balsamic vinegar
- 1 tbsp Aleppo pepper
- 8 bone-in chicken thighs
- extra-virgin olive oil
- sea salt
Preheat oven to 375F.
In a small bowl, combine the preserves, soy sauce, balsamic and Aleppo pepper for the glaze. Set aside.
Place chicken thighs in single layer in shallow baking dish, drizzle lightly with olive oil, sprinkle lightly with salt.
Roast chicken pieces for 45 minutes, then drain off most of pan juices.
Brush thighs generously with glaze, and roast for an additional 15-20 minutes.
Serve with any remaining glaze spooned over chicken.
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