Roast Chicken With Olive-Coriander Juice And Chickpea Fries

Name: Roast Chicken With Olive-Coriander Juice And Chickpea Fries
Total time: 2 h 40 min
Yield: Four servings
Ingredients: 1 2-2 1/2-pound chicken; 1 teaspoon salt; Freshly ground pepper to taste; 1 teaspoon olive oil; 1 small onion, peeled and chopped; 2 cloves garlic, peeled and minced; 1 1-inch piece fresh ginger, peeled and julienned; 5 saffron threads; 1 2-inch cinnamon stick; 1 cup chicken broth, low-sodium canned; 2 tablespoons chopped green olives; 2 tablespoons chopped fresh coriander leaves; 2 cups milk; 1 tablespoon olive oil; 1 1/3 cups chickpea flour; 1 teaspoon salt; Freshly ground pepper to taste; Olive oil spray; Vegetable oil, for frying

By Molly O'Neill

Total Time: 2 hours 40 minutes
Rating: (0)
Notes: Read community notes

Featured in: FOOD; Turning On the Juice

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

The Chicken and Juice

12-2½-pound chicken
1teaspoon salt
Freshly ground pepper to taste
1teaspoon olive oil
1small onion, peeled and chopped
2cloves garlic, peeled and minced
11-inch piece fresh ginger, peeled and julienned
5saffron threads
12-inch cinnamon stick
1cup chicken broth, low-sodium canned
2tablespoons chopped green olives
2tablespoons chopped fresh coriander leaves

The Fries

2cups milk
1tablespoon olive oil
1⅓cups chickpea flour
1teaspoon salt
Freshly ground pepper to taste
Olive oil spray
Vegetable oil, for frying

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 375 degrees. Season the chicken with the salt and pepper and place on a rack in a roasting pan. Roast until the juices run clear when pricked with a fork in the thickest part of the thigh, about 1½ hours. Let stand for 10 minutes.
Step 2
Meanwhile, to make the fries, place the milk and the tablespoon of olive oil in a medium-size saucepan and bring to a boil. Reduce to a simmer and add the flour in a thin, steady stream, whisking constantly. Cook, whisking, until thick, about 10 minutes. Stir in the salt and pepper. Spray an 11-by-7-inch baking pan with olive oil and spread the mixture into it, smoothing the top with a spatula. Refrigerate until cold.
Step 3
To make the juice, heat the teaspoon of olive oil in a medium-size saucepan over low heat. Add the onion, garlic, ginger, saffron and cinnamon stick and cook, stirring often, until soft but not browned, about 10 minutes. Add the chicken broth, increase the heat and bring to a boil. Reduce to a simmer and cook for 15 minutes. Remove the cinnamon stick and stir in the olives and coriander. Keep warm.
Step 4
To fry the chickpeas, add enough vegetable oil in a large saucepan to make a depth of 1 inch. Heat to 375 degrees. Divide the chickpea mixture into strips, about 3 inches long and ¼ inch wide. Working in batches, fry until golden. Drain on paper towels.
Step 5
Carve the chicken into serving pieces and divide among 4 plates. Spoon sauce over each, add fries and serve.