Roast chicken with chickpeas

TIME45 minutes MAKES4 PORTION
0.5x 1x 2x 3x

INGREDIENTS

  • 6 bone-in chicken thighs
  • Lemon slices
  • Coriander and/or dill

Marinade

  • 1 tbsp baharat spice mix1
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 garlic cloves (minced)
  • 2 tbsp fresh lemon juice
  • 3 tbsp olive oil

Chickpeas and tomatoes

  • 800g chickpeas (drained)
  • 225g cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

STEPS

  1. In a large bowl, mix the marinade ingredients and add the chicken — toss well to coat. Place in the fridge, and marinate for at least 4 hours and up to 24.

  2. Preheat the oven to 220ºC.

  3. Combine the chickpeas and tomatoes in a bowl with the olive oil, turmeric, ground ginger, cumin, salt, and pepper.

  4. On a baking paper-lined baking tray, place the marinated chicken thighs2. Add the chickpeas and tomato mixture, filling up the gaps between the chicken. Arrange the lemon slices amongst the chickpeas. Bake for 35-40 minutes, until the chicken is browned and crispy.

  5. Serve garnished with coriander and/or dill.

NOTES

  1. You can substitute the baharat spice mix with harissa paste ↩︎
  2. You could also approach this dish similar to One-pot chicken and rice. After marinading, sear the chicken skin-side down in a pan, and remove. Fry onions, garlic, ginger, turmeric, harissa, and cumin. Add the chickpeas, tomatoes, and some stock or water. Return the chicken, and bake in the oven for 20 minutes ↩︎

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