| This recipe is liked by 0 person(s). |
Extraordinary Marinated and Roasted Chicken, Potatoes, and Chickpeas
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Extraordinary Marinated and Roasted Chicken, Potatoes, and Chickpeas By divasparkle Food52 Editors' Comments: WHO: Divasparkle is an adventurous cook who hails from across the pond, in London. WHAT: A comforting one-dish meal with a sauce built in. HOW: If you've read the title of this recipe, you know the method -- just marinate, roast, and eat. WHY WE LOVE IT: This is the ultimate dinner-party dish; it will taste like you've been working on it all day, but you'll know the truth: You spent 10 minutes mixing the marinade and turning on the oven, and had the rest of the day to yourself. Tell them, or don't; it's up to you. After its stint in the oven, the marinade cooks down to this incredible, sticky savoriness around the potatoes and chicken. And when combined with the crispy bits of chickpeas, tender chicken, and marinade-sodden potatoes, it's heaven on a plate. This is adapted from Elaine Boddy's "Lebanese Inspired Potatoes and Chickpeas" from her lovely blog "foodbod." | |
| 400 grams | chickpeas, (about one 15-ounce can) |
| 800 grams | potatoes |
| 1 medium head | garlic, cloves separated |
| 8 bone in, skin on, chicken thighs For the marinade: | |
| 1 tablespoon | olive oil |
| 2 to 3 | lemons |
| 1 1/2 teaspoon | brown sugar |
| 1 tablespoon | mayonnaise |
| 1 tablespoon | buttermilk |
| 1 teaspoon | harissa paste, (or to your taste) |
| 1/2 teaspoon | chile flakes |
| 1 tablespoon | tomato paste |
| 1 tablespoon | soy sauce |
| Salt and pepper to season To finish/serve: | |
| 2 teaspoons | dry-roasted whole cumin seeds |
| 80 grams | chopped coriander leaves and stalks, (or one small handful) |
| 300 milliliters | Greek yogurt or tzatziki, (or enough for each serving to have a generous dollop) |
The day before, rinse and drain the chickpeas. Peel the potatoes and cut them into 3 inch chunks.
Give the lemons 30 seconds or so in the microwave to help release more juice, or roll on a flat surface while applying a little pressure. Slice in half and squeeze out as much juice as you can. Mix the marinade ingredients together in a medium bowl. Taste and adjust the seasoning.
Place the chicken, chickpeas, potatoes, and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate or in a bowl and pop in the fridge to marinate for a day. Turn the bag over whenever you open the fridge over the next 24 hours. (Alternatively, you can just mix the chicken, marinade, and other ingredients in a bowl, and place that bowl, covered, in the fridge, mixing occasionally as it marinates.)
An hour or so before you are ready to eat, heat the oven to 200º C (375º F). Remove the bag from the fridge and tumble the contents into a roasting dish large enough for everything to be spread out. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour. Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through, and the chickpeas get a little crunchy. Watch carefully to make sure the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven and scatter over the roasted cumin seeds and chopped coriander leaves.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe