After drying in the oven, the marinade prepares for this incredible, sticky taste around potatoes and chicken. And in combination with crispy pieces of chickpeas, tender chicken and pickled potatoes – this is paradise on a plate. This is adapted from Elaine Boddy’s book, Lebanese Potatoes and Chickpeas, from her beautiful blog, Culinary Body.
First Of All Kitchen Test:
- WHO: Diva sparkle is an adventurous chef, born from a pond in London.
- WHAT: A one-course comforting dish with built-in sauce.
- HOW: If you read the name of this recipe, you know the method – just pickle, fry and eat.
WHY WE LOVE THIS: This is an ideal dinner dish; it tastes like you have been working on it all day, but you will know the truth: you spent 10 minutes mixing the marinade and turning on the oven, and you devoted the rest of the day to yourself. Tell them or not; it’s up to you.
How To Make Chicken Roasted Pieces
Items Needed For Use In Chicken:
- 400 grams of chickpea (approximately one 15 oz jar)
- 800 grams (1 3/4 lb.) potatoes
- 1 medium head garlic, clove separated
- 8 bones, skin, chicken thighs
- For marinade:
- 1 tablespoon of olive oil
- 2 lemons, up to 3
- 1 1/2 teaspoons brown sugar
- 1 tablespoon mayonnaise
- 1 tablespoon buttermilk
- 1 teaspoon of harissa paste (or to your taste)
- 1/2 teaspoon chili flakes
- 1 tablespoon tomato paste
- 1 tablespoon of soy sauce
- 1 seasonally seasoned salt and pepper
- 2 teaspoons dry fried whole caraway seeds, for garnish
- 80 grams of chopped coriander leaves and stems (or one small handful) for garnish
- 300 milliliters of Greek yogurt or tzatziki (or a generous portion is enough for each serving) for a side dish.
Directions For roasting The Chicken Properly:
- Rinse and drain the chickpeas the day before. Peel the potatoes and cut them into 3-inch pieces.
- Give lemons 30 seconds or so in the microwave to help release more juice or roll on a flat surface with a little pressure. Cut in half and squeeze as much juice as you can. Combine the marinade ingredients in a medium bowl. Try and adjust the seasoning.
- Place chicken, chickpeas, potatoes and garlic in a large freeze bag and pour into the marinade. Squeeze out air and seal the bag. Turn around a bit to make sure the marinade is spreading everywhere. Place on a plate or in a bowl and refrigerate to pickle throughout the day. Turn the bag over whenever you open the refrigerator for the next 24 hours. (Alternatively, you can simply mix the chicken, marinade and other ingredients in a bowl and place this bowl in the refrigerator, mixing from time to time as it marinates.)
- About an hour before you are ready to eat, preheat the oven to 200º C (375º F). Take the bag out of the refrigerator and drop the contents into a baking dish large enough so that everything can be laid out. Season with salt and pepper. Remove the foil and cook for another 15 minutes, until the chicken skin and potatoes become crispy and not fried, and the chickpeas become slightly crunchy. Carefully make sure that the marinade does not turn from sticky and tasty to a burnt crisp. Remove from the oven and scatter over the fried caraway seeds and chopped coriander leaves.
- Serve with a spoonful of Greek yogurt or tzatziki on its side and prepare for worship.