3 to 3.5 lb bone-in, skin-on chicken parts, optional
Kosher salt and freshly ground pepper
1.5 cups full-fat Greek yogurt
5 tbsp lemon juice, divided
2 tsp ground turmeric, divided
2 or more cans chickpeas, drained and rinsed
Yams or sweet potatoes (2-3 cups in small cubes?)
Cauliflower (2-3 cups in small pieces?)
1 tbsp fennel seeds
1 tsp ground cumin
1 large red onion, thinly sliced, divided
2 tbsp olive oil
1/2 cup torn mint or cilantro leaves
Season chicken parts with salt and pepper.
Combine 3/4 cup yogurt, 2 tbsp lemon juice, 1 tsp turmeric and 2 tbsp water in a large bowl. Season well with salt and pepper. Add the check and toss to coat evenly. Let it sit at least 30 minutes and up to overnight in the refrigerator.
Preheat oven to 425°.
Combine chickpeas, fennel seed, cumin, 1 tsp turmeric, and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Move chickpeas to the outer edged of the pan. Scrape excess marinade off the chicken, and place it in the center. Bake in the upper third of the oven, tossing the chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
Toss the remaining onion slices with 2 tbsp lemon juice and season with salt and pepper; set aside.
Combine the remaining yogurt with the remaining 1 tbsp lemon juice and season with salt and pepper; set aside.
When the chicken is ready, scatter with the lemony onions and either mint or cilantro. Serve with the seasoned yogurt on the side as a sauce.
2019
Notes:
This makes a fine vegetarian dish by omitting the chicken and the marinade.
I used non-fat Greek yogurt with a bit of full-fat sour cream mixed in.
Original from The New York Times Cooking