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Chicken And Chickpeas with Turmeric, Cumin, and Lemon

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 18,909
edited February 19 in Poultry
Another recipe from “The Failing New York Times”.

This was done in the oven but I can see this being a killer BGE recipe. 

Chicken Marinated in Greek Yogurt, Turmeric, Lemon Juice, salt, and pepper

Chickpeas with EVOO, turmeric, cumin, salt and pepper. 

Onions pickled in in lemon juice salt and pepper. 

Fire in the hole:




And shes done:



All plated up:



The verdict? Really good and super easy. I did breasts instead of whole chicken. Was ready in 30 min (after the marinade step) and used one sheet pan. Great weekday meal and would work very well in a bge. 
Keepin' It Weird in The ATX

Comments

  • JohnInCarolinaJohnInCarolina Posts: 13,975
    Nice!  Here's the link to the recipe for those who aren't afraid of failure:

    https://cooking.nytimes.com/recipes/1018910-sheet-pan-chicken-with-chickpeas-cumin-and-turmeric
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • Nice!  Here's the link to the recipe for those who aren't afraid of failure:

    https://cooking.nytimes.com/recipes/1018910-sheet-pan-chicken-with-chickpeas-cumin-and-turmeric
    That is the one. I tried to post from my phone and it was behind a paywall for some reason. Thanks for saving me a run up to my laptop. 
    Keepin' It Weird in The ATX
  • 20stone20stone Posts: 1,717
    That looks fantastic, and will fit nicely in the current Team Stone repertoire. 

    Nicely done!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • 20stone said:
    That looks fantastic, and will fit nicely in the current Team Stone repertoire. 

    Nicely done!
    and easy peasy. give it a rip.
    Keepin' It Weird in The ATX
  • Carolina QCarolina Q Posts: 13,704
    That looks wonderful! And that plated shot... wow!

    For those of us who are too cheap to subscribe to the NYT, is this the same recipe? Or close enough? Thanks!

    https://www.epicurious.com/recipes/member/views/sheet-pan-chicken-with-chickpeas-cumin-and-turmeric-5a01f2a5d63f7339eb97b544

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • That looks wonderful! And that plated shot... wow!

    For those of us who are too cheap to subscribe to the NYT, is this the same recipe? Or close enough? Thanks!

    https://www.epicurious.com/recipes/member/views/sheet-pan-chicken-with-chickpeas-cumin-and-turmeric-5a01f2a5d63f7339eb97b544
    ha ha- it's the exact same recipe so one of them stole from the other.
    Keepin' It Weird in The ATX
  • CPARKTXCPARKTX Posts: 1,993
    Nice, looks great.  
    LBGE & SBGE.  Central Texas.  
  • From cooking.nytimes.com:

    Ingredients

    • 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
    • Kosher salt and freshly ground pepper
    • 1 ½ cups full-fat Greek yogurt, divided
    • 5 tablespoons fresh lemon juice, divided
    • 2 teaspoons ground turmeric, divided
    • 2 (15-ounce) cans chickpeas, drained and rinsed
    • 1 tablespoon fennel seed
    • 1 teaspoon ground cumin
    • 1 large red onion, thinly sliced, divided
    • 2 tablespoons olive oil
    • ½ cup mint or cilantro leaves, torn

    Preparation

    1. Season chicken parts with salt and pepper.
    2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
    3. Place oven rack on the top third of the oven and heat to 425 degrees.
    4. Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
    5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the 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.
    6. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
    7. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
    8. Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

    I used 2 bone in chicken breasts instead of a whole chicken so I made half of the marinade (it was the perfect amount). It was ready in 30 minutes and probably should have been pulled in 25. If using only breasts, I recommend checking in 15 min and tossing the chickpeas so they crisp up on all sides.
    Keepin' It Weird in The ATX
  • Carolina QCarolina Q Posts: 13,704
    Thanks!!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • calikingcaliking Posts: 12,129
    Nice!!

    Looks like a non-sauced version of chicken chholey (Pakistani dish; spelling varies), which is also very good over rice, or with naan. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • g8golferg8golfer Posts: 941
    Nice!  Here's the link to the recipe for those who aren't afraid of failure:

    https://cooking.nytimes.com/recipes/1018910-sheet-pan-chicken-with-chickpeas-cumin-and-turmeric
    What do you think about the NYT recipes? I saw a commercial and I checked it out online and it was $4.99 a month or $39.99 a year. Is it worth it? 
  • g8golfer said:
    Nice!  Here's the link to the recipe for those who aren't afraid of failure:

    https://cooking.nytimes.com/recipes/1018910-sheet-pan-chicken-with-chickpeas-cumin-and-turmeric
    What do you think about the NYT recipes? I saw a commercial and I checked it out online and it was $4.99 a month or $39.99 a year. Is it worth it? 
    I don’t pay for it. They keep serving me stuff on facebook and I’ve tried a few. This one was good and the Chicken Shwarma I tired (also posted on here) were good. 
    Keepin' It Weird in The ATX
  • johnnypjohnnyp Posts: 3,343
    well done!
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • Fiber!
    I have a very large vegetable garden.  Very large.
    Just this side of the ATL.
  • g8golfer said:
    Nice!  Here's the link to the recipe for those who aren't afraid of failure:

    https://cooking.nytimes.com/recipes/1018910-sheet-pan-chicken-with-chickpeas-cumin-and-turmeric
    What do you think about the NYT recipes? I saw a commercial and I checked it out online and it was $4.99 a month or $39.99 a year. Is it worth it? 

    I do subscribe and in my opinion it is well worth it.  Quite a library of recipes to draw from.  And as importantly a very active discussion section at the end of each recipe.  Having numerous comments, suggestions, and tips from readers who have made the recipes is invaluable in my opinion.  While I tend to stick pretty closely to a recipe the first time I make it I find user input extremely helpful in improving some of these recipes.

  • Looks great, and healthy. Hard to beat lean chicken and chickpeas. The chick-power combo!
  • fishlessmanfishlessman Posts: 24,390
    somehow i think my dr will be talking me into eating more food like this next week,  good thing i like this kind of food. will be trying this soon
  • smbishopsmbishop Posts: 2,171
    edited February 21
    Looks great, thanks for sharing.  Saved the recipe, I have been cooking more recipes with turmeric lately, and will add this to the list!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • So nice we did it twice. Whole spatched bird this time and we cooked it 15 min before adding chickpeas and cauliflower to the sheet (Cauliflower was new this time too). This was even better than the last. 




    Keepin' It Weird in The ATX
  • StormbringerStormbringer Posts: 1,435
    Awesome, going to try this.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • Mattman3969Mattman3969 Posts: 8,614
    The meal looks awesome!! How in the hell did you keep from killing the inside of the oven?   I tried CI splayed chicken in the oven and almost got banned from cooking inside. 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • HendersonTRKingHendersonTRKing Posts: 1,418
    That looks awesome. I love chickpeas and always look for new ways to prepare them. Have been dry-searing in a pan with Indian spices, but roasting has now jumped to #1 on my list!  (And the spatch ain’t shabby at all either!!) 
    It's a 302 thing . . .
  • somehow i think my dr will be talking me into eating more food like this next week,  good thing i like this kind of food. will be trying this soon
    It’s delicious and super easy. 
    Keepin' It Weird in The ATX
  • The meal looks awesome!! How in the hell did you keep from killing the inside of the oven?   I tried CI splayed chicken in the oven and almost got banned from cooking inside. 
    Hmmm- didn’t notice anything messy about it. No different than doing a roasted chicken which we do all the time with no crazy mess. 
    Keepin' It Weird in The ATX
  • That looks awesome. I love chickpeas and always look for new ways to prepare them. Have been dry-searing in a pan with Indian spices, but roasting has now jumped to #1 on my list!  (And the spatch ain’t shabby at all either!!) 
    Chana masala (chick peas in indian spices) is one of my favorite foods on the planet. 
    Keepin' It Weird in The ATX
  • Sorry for a dumb question [wouldn't be my first  =)]  but do the chickpeas stay soft?
  • Sorry for a dumb question [wouldn't be my first  =)]  but do the chickpeas stay soft?
    Not dumb at all. They get a little crispy on the outside but soft in the middle. 
    Keepin' It Weird in The ATX
  • Sorry for a dumb question [wouldn't be my first  =)]  but do the chickpeas stay soft?
    Not dumb at all. They get a little crispy on the outside but soft in the middle. 
    Thank You . . . needless to say I'm not familiar with chickpeas
  • 20stone20stone Posts: 1,717
    We loaded up on chickens this weekend (to justify the 70 mile drive to get eggs), and will have to give this a try.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • pescadorzihpescadorzih Posts: 892
    Tried this the other Sunday.  It was very good. I overcooked it a little though.
    Definitely will do again.
    SE PA
    XL, Mini max
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