Chicken And Chickpeas with Turmeric, Cumin, and Lemon

The Cen-Tex Smoker

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. 

JohnInCarolina

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

The Cen-Tex Smoker

JohnInCarolina 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

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. 

20stone

That looks fantastic, and will fit nicely in the current Team Stone repertoire. 

Nicely done!

The Cen-Tex Smoker

20stone said:

That looks fantastic, and will fit nicely in the current Team Stone repertoire. 

Nicely done!

and easy peasy. give it a rip.

Carolina Q

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

The Cen-Tex Smoker

Carolina Q said:

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.

CPARKTX

Nice, looks great.  

The Cen-Tex Smoker

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.

Carolina Q

Thanks!!

caliking

Nice!!

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

g8golfer

JohnInCarolina 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? 

The Cen-Tex Smoker

g8golfer said:

JohnInCarolina 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. 

johnnyp

well done!

fiber_induced_deuce

Fiber!

gtcharlie

g8golfer said:

JohnInCarolina 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.

GrateEggspectations

Looks great, and healthy. Hard to beat lean chicken and chickpeas. The chick-power combo!

fishlessman

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

smbishop

Looks great, thanks for sharing.  Saved the recipe, I have been cooking more recipes with turmeric lately, and will add this to the list!

The Cen-Tex Smoker

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. 

Stormbringer

Awesome, going to try this.

Mattman3969

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. 

HendersonTRKing

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!!) 

The Cen-Tex Smoker

fishlessman said:

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. 

The Cen-Tex Smoker

Mattman3969 said:

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. 

The Cen-Tex Smoker

HendersonTRKing said:

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. 

marysvilleksegghead

Sorry for a dumb question [wouldn't be my first  ]  but do the chickpeas stay soft?

The Cen-Tex Smoker

marysvilleksegghead said:

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. 

marysvilleksegghead

The Cen-Tex Smoker said:

marysvilleksegghead said:

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

20stone

We loaded up on chickens this weekend (to justify the 70 mile drive to get eggs), and will have to give this a try.

pescadorzih

Tried this the other Sunday.  It was very good. I overcooked it a little though.
Definitely will do again.