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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