One-Pan Crispy Chicken and Chickpeas
Roast Chicken With Olive-Coriander Juice And Chickpea Fries
- Total Time
- 2 hours 40 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 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
- 2cups milk
- 1tablespoon olive oil
- 1⅓cups chickpea flour
- 1teaspoon salt
- Freshly ground pepper to taste
- Olive oil spray
- Vegetable oil, for frying
The Chicken and Juice
The Fries
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.
Similar Recipes
One-Pot Chicken and Rice With Caramelized Lemon
Olive Oil-Roasted Chicken With Caramelized Carrots
Vinegar Chicken With Crushed Olive Dressing
Oven-Roasted Chicken Shawarma
Herby Skillet Chicken With Greens
Spicy Roasted Chicken Thighs
Stir-Fries With Fresh Vegetables
Sheet-Pan Chicken and Tomatoes With Balsamic Tahini
Chicken Breasts With Lemon
Skillet Chicken With Mushrooms and Caramelized Onions
White Chicken Potpie
Sheet-Pan Chopped Salad With Chicken
Smoky Roasted Chickpeas With Lemon-Garlic Mayonnaise
Skillet Chicken Thighs With Schmaltzy Tomatoes
Sheet-Pan Chicken With Apple, Fennel and Onion
Sheet-Pan Chicken Thighs With Spicy Corn
Crispy Spiced Chickpeas With Peppers and Tomatoes
Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt
Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill
Private Notes
Cooking Notes
Advertisement