My 16 year old son, Jake, has been in Demark visiting friends over the holidays. He is due back later today, having braved an overnight ferry crossing in this hideous weather we have been having. I am really hoping that the weather will have calmed down otherwise the experience will put him off boats and ferries for life. Which would be such a shame. I am also hoping that he has managed to revise for his mock GCSEs which commence this week. I am expecting that he minded his manners, helped out without being asked and didn’t sleep in to the extent he does at home during the holidays.
Well, I am sure that all will be revealed, probably just as soon as he has watched the new, much anticipated BBC drama, Sherlock Holmes – The Empty Hearse. Did I mention that I have already watched it twice? One of my favourite New Years Day tweets was from a good friend who wished everyone a “Happy New Year also known as Happy Sherlock Day!” I think that just about sums it up. I read somewhere that 10 million people tuned in to watch it – that is quite staggering don’t you think? Follow Selma’s Table on Facebook as I will post the update on his trip there.
In the week before Jake left, I discovered Elaine Boddy’s lovely blog, foodbod. Her recipe for Lebanese inspired marinated and roasted chickpeas and potatoes really caught my eye (well it did have chickpeas and potatoes in it – my two favourite food groups) and I actually went out to buy some chicken just so that I could make it.
Oh. My. Goodness.
It is a completely and UTTERLY gorgeous dish. Jake polished off half of it – the recipe serves 4! After it’s stint in the oven, the marinade cooks down to this incredible sticky savouriness around the potatoes and chicken, which when combined with the crispy bits of chickpeas, tender chicken with crispy skin and fluffy, marinade-sodden potatoes, just becomes food heaven on a plate.
I entered the recipe into “Your Best One Pot Meal” contest over on Food52 and was surprised and rather excited to get an email from them saying that I was one of two finalists (out of nearly 200 entries). Voting then started and I was and am, over the moon to have WON!!! Thank you to every one who voted – and a huge thanks to Elaine who inspired it. It’s such a fabulous recipe – I do hope you try it.
This is the link to my Winners Q & A on the site – http://food52.com/blog/9696-winner-of-your-best-one-pot-meal
This is the link to the recipe on the site where lots of people have tried it and left comments – http://food52.com/recipes/25866-extraordinary-marinated-and-roasted-chicken-potatoes-and-chickpeas
This recipe is so easy to make – mix up the marinade; peel and chop the potatoes; rinse and drain the chickpeas and leave it all in the fridge to marinate for a day.
Then arrange in a roasting dish, cover and pop into an oven for about an hour. Rustic, flavourful and charming enough to be served to supper guests.
Elaine cooks it without chicken so I have adapted her recipe to account for this (less oil and the inclusion of buttermilk to further tenderise the chicken) and tweaked the spicing a little too. I think it would be amazing with lamb as well. I have made it again for Jake’s homecoming.
It needs a day to marinate so what are you waiting for?
Extraordinary Roasted Chicken, Potatoes and Chickpeas
Adapted from Lebanese inspired marinated and roasted Chickpeas and Potatoes by Elaine Boddy
- 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 flavour)
- 1 Tbsp buttermilk/yoghurt
- 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 yoghurt 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 marinade 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 yoghurt or Tzatziki on the side and prepare to be worshipped.
Copyright – © Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.