Coriander And Sumac Roast Chicken With Chickpeas And Hazelnuts Recipe

Name: Coriander And Sumac Roast Chicken With Chickpeas And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plus 1 tsp. ground coriander; About 3 1/2 tsp. sumac*, divided; 2 teaspoons ground cumin; 1 teaspoon pepper; 1 1/2 teaspoons kosher salt, divided; 1 whole chicken (4 to 4 1/2 lbs.), lumps of fat removed; 3 tablespoons olive oil, divided; 1 lemon, quartered; 1 tablespoon butter; 1/4 cup golden raisins; 1/4 cup dried currants; 1 can (14.5 oz.) chickpeas (garbanzos), rinsed; 3 tablespoons coarsely chopped flat-leaf parsley; 1/2 cup coarsely chopped roasted hazelnuts; Hot long-grain white rice for 6, cooked with a little dried mint; Plain whole-milk yogurt seasoned with dried mint and salt

Servings: persons

2 tablespoons plus 1 tsp. ground coriander
About 3 1/2 tsp. sumac*, divided
2 teaspoons ground cumin
1 teaspoon pepper
1 1/2 teaspoons kosher salt, divided
1 whole chicken (4 to 4 1/2 lbs.), lumps of fat removed
3 tablespoons olive oil, divided
1 lemon, quartered
1 tablespoon butter
1/4 cup golden raisins
1/4 cup dried currants
1 can (14.5 oz.) chickpeas (garbanzos), rinsed
3 tablespoons coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped roasted hazelnuts
Hot long-grain white rice for 6, cooked with a little dried mint
Plain whole-milk yogurt seasoned with dried mint and salt

1
Preheat oven to 400u00b0. Combine 2 tbsp. coriander, 2 tsp. sumac, the cumin, pepper, and 1 tsp. salt. Rub chicken with 1 1/2 tbsp. oil, then inside and out with spice mixture. Put lemon inside cavity. Set chicken, breast up, on a rack in a roasting pan. Tie legs together loosely with kitchen twine.
2
Roast chicken 45 minutes, then baste every 15 minutes or so with pan drippings until a leg joint wiggles easily and juices run clear, about 30 minutes more.
3
Heat remaining 1 1/2 tbsp. oil and the butter in a frying pan over medium heat. Add raisins, currants, 1 1/2 tsp. sumac, and remaining 1 tsp. coriander and 1/2 tsp. salt. Cook, stirring, until puffy and sizzling, 2 to 3 minutes. Stir in a splash of water, the chickpeas, and parsley and cook until hot. Stir in hazelnuts.
4
Spread rice on a platter. Arrange chickpea mixture over rice, then set chicken on top and remove twine. Serve with yogurt, the roasted lemon, and more sumac to add to taste.
5
*Find in the spice aisle or at worldspice.com
6
Note: Nutritional analysis is per serving without rice.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons plus 1 tsp. ground coriander, About 3 1/2 tsp. sumac*, divided, 2 teaspoons ground cumin, 1 teaspoon pepper, and more.

Yes, Coriander And Sumac Roast Chicken With Chickpeas And Hazelnuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coriander And Sumac Roast Chicken With Chickpeas And Hazelnuts

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