Coriander And Sumac Roast Chicken With Chickpeas And Hazelnuts

Name: Coriander And Sumac Roast Chicken With Chickpeas And Hazelnuts
Ingredients: 2 tablespoons plus 1 tsp. ground coriander; About 3 1/2 tsp. sumac*, divided; 2 teaspoons ground cumin; 1 teaspoon pepper; 1 1/2 teaspoons kosher salt, divided; 1 whole chicken (4 to 4 1/2 lbs.), lumps of fat removed; 3 tablespoons olive oil, divided; 1 lemon, quartered; 1 tablespoon butter; 1/4 cup golden raisins; 1/4 cup dried currants; 1 can (14.5 oz.) chickpeas (garbanzos), rinsed; 3 tablespoons coarsely chopped flat-leaf parsley; 1/2 cup coarsely chopped roasted hazelnuts; Hot long-grain white rice for 6, cooked with a little dried mint; Plain whole-milk yogurt seasoned with dried mint and salt

16 ingredients

6 steps

Ingredients

2 tablespoons plus 1 tsp. ground coriander
About 3 1/2 tsp. sumac*, divided
2 teaspoons ground cumin
1 teaspoon pepper
1 1/2 teaspoons kosher salt, divided
1 whole chicken (4 to 4 1/2 lbs.), lumps of fat removed
3 tablespoons olive oil, divided
1 lemon, quartered
1 tablespoon butter
1/4 cup golden raisins
1/4 cup dried currants
1 can (14.5 oz.) chickpeas (garbanzos), rinsed
3 tablespoons coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped roasted hazelnuts
Hot long-grain white rice for 6, cooked with a little dried mint
Plain whole-milk yogurt seasoned with dried mint and salt

Directions

1

Preheat oven to 400°. Combine 2 tbsp. coriander, 2 tsp. sumac, the cumin, pepper, and 1 tsp. salt. Rub chicken with 1 1/2 tbsp. oil, then inside and out with spice mixture. Put lemon inside cavity. Set chicken, breast up, on a rack in a roasting pan. Tie legs together loosely with kitchen twine.
2

Roast chicken 45 minutes, then baste every 15 minutes or so with pan drippings until a leg joint wiggles easily and juices run clear, about 30 minutes more.
3

Heat remaining 1 1/2 tbsp. oil and the butter in a frying pan over medium heat. Add raisins, currants, 1 1/2 tsp. sumac, and remaining 1 tsp. coriander and 1/2 tsp. salt. Cook, stirring, until puffy and sizzling, 2 to 3 minutes. Stir in a splash of water, the chickpeas, and parsley and cook until hot. Stir in hazelnuts.
4

Spread rice on a platter. Arrange chickpea mixture over rice, then set chicken on top and remove twine. Serve with yogurt, the roasted lemon, and more sumac to add to taste.
5

*Find in the spice aisle or at worldspice.com
6

Note: Nutritional analysis is per serving without rice.