Bisquettes
4 . Cook for 15 minutes , then remove the bricks and flip the chicken . Cook for 18 to 20 minutes or until the internal temperature between the leg and thigh joint reaches 165 ° F on an instant-read thermometer .
5 . Transfer the chickens to a cutting board and let rest for 5 minutes before slicing each one into 10 pieces . Serve with apricot-mint chimichurri .
½ cup dried apricots 1 teaspoon honey 1¼ cups fresh mint leaves ¾ cup chopped fresh parsley ½ cup chopped fresh cilantro ²⁄ 3 cup red wine vinegar 4 garlic cloves , peeled 1 teaspoon kosher salt
Apricot-Mint Chimichurri
MAKES : about 2 cups
½ teaspoon freshly ground pepper
1 teaspoon ground cumin 1 teaspoon lemon zest Pinch of red pepper flakes
1 to 1¼ cups extra-virgin olive oil
PREP-AHEAD
TIP : Make one day ahead and press plastic wrap on surface , to keep the color from turning , before storing in the refrigerator .
1 . Place the apricots and honey in a glass bowl ; cover with hot water and soak for 10 minutes .
2 . Meanwhile , in salted , boiling water , blanch the mint , parsley , and cilantro for about 30 seconds . Shock immediately in ice water and spread on a paper towel – lined sheet to dry .
3 . Remove the apricots from the hot water and roughly chop . In a food processor or blender , combine all ingredients except the olive oil and process until all ingredients are finely chopped . With the motor running , slowly incorporate the olive oil and pulse until just combined ( the consistency should be like a thick sauce ). Cover and store in the refrigerator to meld , about 10 minutes .