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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, pimenton, cayenne, salt and pepper.
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2
Arrange the chicken in a glass baking dish.
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3
Pour the marinade on top and turn to coat.
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4
Refrigerate for 2 hours, turning once.
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5
Preheat the oven to 400.
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6
Drain the chicken and transfer to a rimmed baking sheet; reserve the marinade.
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7
Cover with foil and bake for about 35 minutes, until cooked through.
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8
Remove the foil and discard any juices from the baking sheet.
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9
Meanwhile, in a small bowl, pour boiling water over the apricots to cover and let stand until plump, 8 minutes; drain.
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10
In a skillet, heat the remaining 1 tablespoon of oil.
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11
Add the shallots and cook over moderate heat until softened, 6 minutes.
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12
Add the apricots, olives and the reserved marinade and bring to a simmer.
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13
Cook over moderately high heat until the marinade is thickened and glazes the apricots and olives, 2 minutes.
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14
Stir in the cilantro.
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15
Light a grill or preheat a grill pan.
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16
Grill the chicken over moderately high heat, turning once, until charred in spots and the skin is crisp, 6 minutes.
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17
Transfer to plates, top with the apricot-olive relish and serve.
