MARINATED AND ROASTED CHICKEN, POTATOES, AND CHICKPEAS

MARINATED AND ROASTED CHICKEN, POTATOES, AND CHICKPEAS image

Categories Chicken

Yield 6 servings

Number Of Ingredients 19

Ingredients

chickpeas one 15-ounce can
1 3/4 pounds potatoes
1 medium head of garlic, cloves separated
8 bone in, skin on, chicken thighs
For the marinade:
1 tablespoon olive oil
2 to 3 lemons
1 1/2 teaspoons 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)

Steps:

1.The day before, rinse and drain the chickpeas. Peel the potatoes and cut them into 3 inch chunks. 2.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. 3.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.) 4.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. 5.Serve with a dollop of Greek yoghurt or tzatziki on the side, and prepare to be worshipped.