Ingredients

1. 1/4 cup eucalyptus honey
2. 1/4 cup plus 1 tablespoon canola oil
3. 3 tablespoons fresh lemon juice
4. 2 teaspoons grated fresh ginger
5. 1 garlic clove, minced
6. 1 teaspoon ground cumin
7. 1/2 teaspoon ground coriander
8. 1/2 teaspoon cinnamon
9. 1/2 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
10. 1/8 teaspoon cayenne pepper
11. 1 teaspoon kosher salt
12. 1/4 teaspoon freshly ground pepper
13. 8 chicken thighs on the bone, with skin (2 3/4 pounds)
14. Boiling water
15. 1 cup dried apricots
16. 2 medium shallots, thinly sliced
17. 20 green olives, such as Cerignola or Picholine, pitted ( 1/2 cup)
18. 2 tablespoons chopped cilantro

Directions

1. In a bowl, whisk the honey with 1/4 cup of the canola oil and the lemon juice, grated ginger, garlic, cumin, coriander, cinnamon, pimentón, cayenne, salt and pepper. Arrange the chicken in a glass baking dish. Pour the marinade on top and turn to coat. Refrigerate for 2 hours, turning once.
2. Preheat the oven to 400°. Drain the chicken and transfer to a rimmed baking sheet; reserve the marinade. Cover with foil and bake for about 35 minutes, until cooked through. Remove the foil and discard any juices from the baking sheet.
3. Meanwhile, in a small bowl, pour boiling water over the apricots to cover and let stand until plump, 8 minutes; drain.
4. In a skillet, heat the remaining 1 tablespoon of oil. Add the shallots and cook over moderate heat until softened, 6 minutes. Add the apricots, olives and the reserved marinade and bring to a simmer. Cook over moderately high heat until the marinade is thickened and glazes the apricots and olives, 2 minutes. Stir in the cilantro.
5. Light a grill or preheat a grill pan. Grill the chicken over moderately high heat, turning once, until charred in spots and the skin is crisp, 6 minutes. Transfer to plates, top with the apricot-olive relish and serve.

Serve With

Couscous.