Cumin and mustard roasted chicken with fruit
Roast
Roasting
I made this chicken dish for a dinner party where, due to a shopping mishap, I only had a partial chicken cut into pieces instead of a whole one that I’d intended to roast. <br />I had to think fast, so I started with a little butter and olive oil, then added salt and pepper on the skin side, with a sprinkling of cumin on the other side. White wine is always good and then I smeared some Dijon mustard on top. <br />Then I saw this box of dried fruit on the counter to the left of my stove. I thought, what the heck, let’s try this! I topped each chicken piece with slices of fruit – apricots, apples, peaches, pears and prunes, and then threw the whole thing in the oven for about 17 minutes and voila, it was divine! And the oven was hot – 450 degrees for that roast chicken that wasn’t to be – so the fruit got golden and beautiful and dinner was saved.
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