Cumin & Mustard Roasted Chicken with Fruit

Preheat oven to 450ºF. Prepare chicken if your butcher hasn’t pre-cut it. Wash and dry the chicken pieces and trim off all fat and extra skin. Salt and pepper the side with the skin.

In a skillet, warm olive oil and butter on medium high heat. Swirl to combine, and when butter stops sizzling, place the chicken in the skillet, seasoned side down, to brown and crisp skin for 3 – 4 minutes. While that side is browning, season the top side with salt, pepper and cumin.

After the first side is nicely browned, turn chicken pieces over and brown the other side for 2 minutes. Add white wine and spread mustard on top of each piece. Then place 2 pieces of dried fruit on top of each lightly mustard-coated piece. Put 2 – 3 pieces of fruit on each of the breasts, depending on the size of the fruit. You want to essentially cover the top of the chicken.

Place the skillet in the oven and roast for 15 – 18 minutes. Check doneness with a thermometer; it should read 160 to 165 degrees. Remove chicken pieces to a platter, keeping the fruit on top. Pour any juices left in the skillet on top of the chicken.

Let rest for 10 minutes, sprinkle chopped parsley on top, and serve with love.