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1
In a large bowl, whisk 1/4 cup of the olive oil with the garlic, coriander and cumin seeds, lemon zest, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper.
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2
Add the chicken and turn to coat, then cover and refrigerate for 4 hours or overnight.
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3
In a saucepan, cover the fava beans with 2 inches of water and boil until the beans begin to fall apart, 40 minutes.
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4
Drain the fava beans, reserving the cooking liquid.
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5
In a blender, puree the favas with 1/3 cup of the reserved cooking liquid, the tahini, 1 teaspoon of salt and the remaining 1/4 cup of olive oil.
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6
Keep the hummus warm.
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7
Preheat the oven to 450.
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8
Heat a cast-iron skillet.
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9
Turn the chicken in the marinade and scrape off any solids; add to the skillet skin side down.
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10
Cook over moderately high heat until the skin is golden brown.
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11
Turn the chicken; transfer to the oven and roast for 15 minutes, until the juices run clear.
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12
Remove from the oven and drizzle with 1 tablespoon of the lemon juice.
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13
In a bowl, toss the onion, raisins, pine nuts, cilantro and vinegar with the remaining 1 1/2 tablespoons of lemon juice.
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14
Season with salt and pepper.
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15
Mound the hummus on plates and spoon on the yogurt.
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16
Arrange the chicken on top, skin side up, followed by the salad and serve.
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17
make ahead The fava bean puree can be refrigerated for up to 3 days.
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18
Rewarm it before serving, adding water if it is too thick.
