Spiced Chicken Thighs with Fava Puree and Yogurt

Name: Spiced Chicken Thighs with Fava Puree and Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 5 garlic cloves, smashed; 1 1/2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 1 teaspoon grated lemon zest; Kosher salt; Freshly ground pepper; Eight 6-ounce bone-in chicken thighs with skin; 1/2 pound dried split fava beans; 1/4 cup tahini; 2 1/2 tablespoons fresh lemon juice; 1 small red onion, halved and sliced; 1/2 cup golden raisins, soaked in hot water for 30 minutes and drained; 1/4 cup pine nuts; 8 cilantro sprigs, torn; Splash of white wine vinegar; 1/2 cup plain Greek yogurt

Servings: persons

1/2 cup olive oil
5 garlic cloves, smashed
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon grated lemon zest
Kosher salt
Freshly ground pepper
Eight 6-ounce bone-in chicken thighs with skin
1/2 pound dried split fava beans
1/4 cup tahini
2 1/2 tablespoons fresh lemon juice
1 small red onion, halved and sliced
1/2 cup golden raisins, soaked in hot water for 30 minutes and drained
1/4 cup pine nuts
8 cilantro sprigs, torn
Splash of white wine vinegar
1/2 cup plain Greek yogurt

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

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1/2 cup olive oil, 5 garlic cloves, smashed, 1 1/2 tablespoons coriander seeds, 1 tablespoon cumin seeds, and more.

Yes, Spiced Chicken Thighs with Fava Puree and Yogurt 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.

That's it — enjoy your meal!