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    Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric Recipe - NYT Cooking

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    Anonymous zGxoVf
    This recipe calls for marinating chicken pieces in a yogurt mixture containing lemon juice, turmeric, and water for at least 30 minutes. The yogurt marinade helps tenderize the meat and brown the skin during roasting. Chickpeas, onion, fennel seed, cumin, and turmeric are tossed with olive oil and roasted with the chicken on a sheet pan. The chicken and chickpeas are roasted until the chicken skin browns and the chickpeas begin to crisp. The roasted chicken and chickpeas are served topped with lemony onions and fresh herbs alongside a seasoned yogurt sauce.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric Recipe - NYT Cooking

    Uploaded by

    Anonymous zGxoVf
    775 views2 pages
    This recipe calls for marinating chicken pieces in a yogurt mixture containing lemon juice, turmeric, and water for at least 30 minutes. The yogurt marinade helps tenderize the meat and brown the skin during roasting. Chickpeas, onion, fennel seed, cumin, and turmeric are tossed with olive oil and roasted with the chicken on a sheet pan. The chicken and chickpeas are roasted until the chicken skin browns and the chickpeas begin to crisp. The roasted chicken and chickpeas are served topped with lemony onions and fresh herbs alongside a seasoned yogurt sauce.

    Original Description:

    chickpea chicken

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    This recipe calls for marinating chicken pieces in a yogurt mixture containing lemon juice, turmeric, and water for at least 30 minutes. The yogurt marinade helps tenderize the meat and brown the skin during roasting. Chickpeas, onion, fennel seed, cumin, and turmeric are tossed with olive oil and roasted with the chicken on a sheet pan. The chicken and chickpeas are roasted until the chicken skin browns and the chickpeas begin to crisp. The roasted chicken and chickpeas are served topped with lemony onions and fresh herbs alongside a seasoned yogurt sauce.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    775 views2 pages

    Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric Recipe - NYT Cooking

    Uploaded by

    Anonymous zGxoVf
    This recipe calls for marinating chicken pieces in a yogurt mixture containing lemon juice, turmeric, and water for at least 30 minutes. The yogurt marinade helps tenderize the meat and brown the skin during roasting. Chickpeas, onion, fennel seed, cumin, and turmeric are tossed with olive oil and roasted with the chicken on a sheet pan. The chicken and chickpeas are roasted until the chicken skin browns and the chickpeas begin to crisp. The roasted chicken and chickpeas are served topped with lemony onions and fresh herbs alongside a seasoned yogurt sauce.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    9/7/2019 Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric Recipe - NYT Cooking

    Sheet-Pan Chicken With Chickpeas, Cumin and


    Turmeric
    By Alison Roman

    Y I E L D 4 servings

    TIME 1 hour, plus marinating

    The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade
    helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it
    roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it
    renders.

    INGREDIENTS PREPARATION

    1 (3 1/2 to 4 pound) chicken, cut into Step 1


    parts (alternatively, 3 to 3 1/2 pounds Season chicken parts with salt and pepper.
    of bone-in, skin-on chicken parts,
    such as breasts, thighs and legs) Step 2
    Kosher salt and freshly ground Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon
    pepper turmeric and 2 tablespoons water in a large bowl. Season well with salt
    1 ½ cups full-fat Greek yogurt, and pepper. (It should be on the salty side, as this is a marinade.) Add
    divided chicken and toss to coat evenly. Let sit at least 30 minutes at room
    temperature, and up to overnight in the refrigerator.
    5 tablespoons fresh lemon juice,
    divided
    Step 3
    2 teaspoons ground turmeric,
    Place oven rack on the top third of the oven and heat to 425 degrees.
    divided
    2 (15-ounce) cans chickpeas, drained Step 4
    and rinsed
    Combine chickpeas, fennel seed, cumin, remaining teaspoon of
    1 tablespoon fennel seed turmeric and half the red onion slices on a rimmed baking sheet.
    1 teaspoon ground cumin Drizzle with olive oil, season with salt and pepper and toss to coat.

    1 large red onion, thinly sliced,


    Step 5
    divided
    Move chickpeas to the outer edges of the baking sheet. Scrape any
    2 tablespoons olive oil
    excess marinade off the chicken, and place the chicken parts in the
    ½ cup mint or cilantro leaves, torn center. Place baking sheet in oven and bake, tossing chickpeas
    occasionally, until the skin of the chicken is evenly browned and the
    chickpeas are golden and starting to crisp, 45 to 50 minutes.

    Step 6
    Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice
    and season with salt and pepper; set aside.
    https://cooking.nytimes.com/recipes/1018910-sheet-pan-chicken-with-chickpeas-cumin-and-turmeric 1/2
    9/7/2019 Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric Recipe - NYT Cooking
    Step 7
    Combine remaining yogurt with remaining 1 tablespoon lemon juice
    and season with salt and pepper; set aside.

    Step 8
    Once chicken is ready, scatter with lemony onions and mint or
    cilantro. Serve with seasoned yogurt alongside as a sauce.

    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

    https://cooking.nytimes.com/recipes/1018910-sheet-pan-chicken-with-chickpeas-cumin-and-turmeric 2/2

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