- 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
- calories 576
- caloriesfromfat 56 %
- protein 44 g
- fat 36 g
- satfat 8.6 g
- carbohydrate 18 g
- fiber 2 g
- sodium 585 mg
- cholesterol 164 mg
How to Make It
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.
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.
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.
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.
*Find in the spice aisle or at worldspice.com
Note: Nutritional analysis is per serving without rice.