Thinking of Selma again as I prepare to cross the pond in a couple of months to visit family and friends. You see about this time last year, Selma and I had arranged to meet up in Winchester, explore the area and get better acquainted as blogger friends. But it was not to be, in the end I was not able to keep our assigned date, but had promised that we would try again this year. I am still so saddened by the tragic loss of a wonderful woman who reached out and touched so many hearts and minds. She was well loved by all the blogging community. Looking through her blog again prompted me to try this chicken dish. I love chicken cooked up in many different ways and this one has to be my all time favorite. I’ve cooked it a few times and it always receives rave reviews at our house.
Selma entered her recipe into “Your Best One Pot Meal” contest over on Food52 and won out of nearly 200 entries. I have not adapted this recipe at all, it is exactly how Selma would have prepared it. However, I would leave the chicken in the open dish for a tad longer than 15 minutes (after it has cooked covered for an hour) so the gravy will get thicker. I would also probably put it under the broiler/grill so the potatoes get brown and crunchy and burnt a bit (that’s how I like it).
The recipe is in Selma’s own words. Click on her link here to reach her post on this dish and also her blog which continues to inspire us all. Adapted from Lebanese inspired marinated and roasted Chickpeas and Potatoes by Elaine Boddy.
Lebanese inspired Roasted chicken, Potatoes and Chickpeas
- 1 can of chickpeas (400g)
- 800g floury potatoes – I used King Edwards the first time and Maris Piper this time – both with excellent results but I preferred the King Edwards
- 1 whole head of garlic, cloves separated
- 8 bone-in, skin-on chicken thighs (organic/free range preferably)
- 1 Tbsp olive oil
- 2-3 lemons
- 1 ½ tsp sugar (brown has a better flavor)
- 1 Tbsp buttermilk/yogurt
- 1 Tbsp mayonnaise
- 1 Tbsp Harissa paste (or adjust this to your taste)
- ½ tsp chilli flakes
- 1 Tbsp tomato paste
- 1 Tbsp soy sauce
- Salt and pepper to taste
- 2 tsp dry roasted cumin seeds
- a pack of coriander leaves, chopped
- Greek yogurt or a Tzatziki
- Rinse and drain the chickpeas.
- Peel the potatoes and cut them into 2 inch chunks – the size of roast potatoes.
- Give the lemons 30 seconds or so in the microwave to help release more juice. Roll, applying a little pressure; then slice in half and squeeze out as much juice as you can.
- Mix the marinade ingredients together in a medium sized bowl. Taste and adjust the seasoning.
- Place the chicken, chickpeas, potatoes and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate, in a bowl etc. and pop in the fridge to marinate for a day. Turn the bag over whenever you open the fridge over the next 24 hours.
- An hour and a half before you are ready to eat; pre-heat the oven to 200C/ 180C fan/ 375 F. Remove the bag from the fridge and tumble the contents into a large roasting dish – large enough for everything to be spread out so that there is a lot of exposed food surface area. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour. Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through and the chickpeas get a little crunchy too. Watch like a hawk that the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven, transfer to a serving platter/dish and scatter over the roasted cumin seeds and chopped coriander.
- Serve with a dollop of Greek yogurt or Tzatziki on the side and prepare to be worshiped.