Extraordinary Marinated and Roasted Chicken, Potatoes, andChickpeas
"After its stint in the oven, the marinade cooks down to this incredible, sticky savoriness around the potatoes and chicken. And when combined with the crispy bits of chickpeas, tender chicken, and marinade-sodden potatoes, it's heaven on a plate. This is adapted from Elaine Boddy's "Lebanese Inspired Potatoes and Chickpeas" from her lovely blog "foodbod."..."
INGREDIENTS
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400 grams chickpeas (about one 15-ounce can)
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800 grams (1 3/4 pounds) potatoes
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1 medium head of garlic, cloves separated
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8 bone in, skin on, chicken thighs
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For the marinade:
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1 tablespoon olive oil
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2 to 3 lemons
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1 1/2 teaspoons brown sugar
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1 tablespoon mayonnaise
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1 tablespoon buttermilk
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1 teaspoon harissa paste (or to your taste)
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1/2 teaspoon chile flakes
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1 tablespoon tomato paste
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1 tablespoon soy sauce
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Salt and pepper to season
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To finish/serve:
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2 teaspoons dry-roasted whole cumin seeds
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80 grams chopped coriander leaves and stalks (or one small handful)
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300 milliliters Greek yogurt or tzatziki (or enough for each serving to have a generous dollop)
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