Cooking From Selma’s Table
I first made this recipe in January 2014 and instantly fell in love with it. Since then I’ve made it more times than I can remember. Somehow I never took any photos but the last time I made it, I took some photos and decided to post it. I always post things I love to cook. It’s so much easier to find them from wherever corner of the world I am in.
The main spice in this recipe is Harissa paste, but I wasn’t able to lay my hands on any, so I substituted with store bought Thai Red Curry Paste, but the last three times I made it, I used store bought Thai Green Curry paste. I didn’t make many changes; I reduced the amount of lemon juice and added more buttermilk (I’ve sometimes substituted the buttermilk with plain yoghurt). The best part of this recipe is the chickpeas because they soak up the flavour of the marinade and become irresistibly delicious. Be sure to marinate for at least 6 hours but overnight would be most ideal. I love this chicken. It’s one of the best I’ve had in years. For the original recipe, please click here. Thank you, Selma for this delightful recipe.
- Ingredients
- 1 x 540ml (19fl oz) can chickpeas, drained and rinsed
- 800g floury potatoes like King Edward, peeled and cut into three inch chunks (I used new potatoes)
- 1 whole head of garlic, cloves separated
- 8 bone-in, skin-on chicken thighs (I used drumsticks instead)
Please remember to assemble all ingredients before you start
- Marinade Ingredients
- 1 tablespoon olive oil
- 3 tablespoons lemon juice
- 2 teaspoons brown sugar
- 3 tablespoons buttermilk
- 1 tablespoon mayonnaise (I used Hellmann’s light)
- 1 tablespoon Harissa paste (I used 2 tablespoons Thai red curry paste or Thai Green Curry Paste)
- ½-1 teaspoon chilli flakes
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- Salt and pepper to taste
Combine all marinade ingredients and stir thoroughly
Marinate the chicken, potatoes, chickpeas and garlic for 24 hours. I just used the oven proof dish to marinate the chicken
Chicken ready to go into the oven
This is the best chicken I’ve had all year long
Roasted Chicken with Potatoes and Chickpeas
Preparation time: 30 minutes; Cooking time: 1 hour 20 minutes; Serves: 4 Original Recipe
Ingredients
- 1 x 540ml (19floz) can chickpeas, drained and rinsed
- 800g floury potatoes like King Edward, peeled and cut into three inch chunks (I used new potatoes)
- 1 whole head of garlic, cloves separated
- 8 bone-in, skin-on chicken thighs (I used drumsticks instead)
Marinade Ingredients
- 1 tablespoon olive oil
- 3 tablespoons lemon juice
- 2 teaspoons brown sugar
- 3 tablespoons buttermilk
- 1 tablespoon mayonnaise (I used Hellmann’s light)
- 1 tablespoon Harissa paste (I used 2 tablespoons Thai red curry paste or Thai Green Curry Paste)
- ½-1 teaspoon chilli flakes
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- Salt and pepper to taste
To Garnish
- 2 teaspoons dry roasted cumin seeds
- a pack of coriander leaves, chopped
- Greek yoghurt or a Tzatziki
Method
- Mix all the marinade ingredients in a medium sized bowl and stir until thoroughly combined. 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. (I marinated in the baking dish)
- Pre-heat the oven to 390°F (200°C; 180°C fan).
- Remove the marinated chicken an hour in advance and pour the contents onto a roasting dish in a single layer. Season with salt and pepper. Cover the dish tightly with foil and bake for one 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 and sprinkle over the roasted cumin seeds and chopped coriander.
myfavouritepastime.com
[…] before Thanksgiving I read a post on Liz’s blog My Favourite Pastime for chicken with roasted potatoes and chickpeas. I made it soon after reading and the whole family […]
Thanks for cooking the chicken, twice. How encouraging. I wish you a very Happy New Year. I hope you enjoy 2015!!!!!
Liz
For a split second, I thought it was dry curry! 😀
It looks fantastic, Liz!
Really mouth-watering!
Oh, I have not found the chickpeas , by the way ! LOL!!!
and I am gonna make it tomorrow with peanuts!
I visit to recheck the recipe. :))
Okay please let me know how it goes. I hope you’ll love it the way we did!!! Have a wonderful week!
liz
Hey there Hari,
It tastes really nice. No words to express. I totally loved them!!!!
Liz
I would love to have a plate of this, Liz. 😀
Please by all means you can have a huge serving. It tastes very special!
Liz
My plan to photograph this went out the door when I got called into work and had to leave Russ to cook it Liz. He at some, then we ate the rest the next day for lunch. It was amazing and will get made often I think as it’s so simple to do and super yummy.
Oh I am so glad you still managed to eat the chicken for lunch and also enjoyed eating it. I have made this recipe so many times and every time I make it tastes more delicious than ever!! Thanks for trying the recipe. You’ve made my day end beautifully!!! have a wonderful weekend!
Liz
I just put this in the fridge to marinate Liz. I used one teaspoon of harissa paste as mine is hot enough to blow your head off-otherwise I followed the marinade to the letter. I used 4 big thigh cutlets (bone in) three potatoes and a 16oz can of chickpeas. I left the marinade quantities as written just because that’s easier lol. I’ll let you know how it cooks up tomorrow.
Thanks so much. I started with the more recent comment. I am glad you made, ate and enjoyed it. Thanks so much for the feedback and for cooking from this blog. You’ve made my weekend!
Liz
Chicken and chips, I mean potatoes 🙂 is such a versatile meal. This sounds delicious.
Extra, extra delicious!
Liz
Mmh…I’m mouth watering!it seems delicious! It’s a great idea to use chickpeas 😀
I love, love, love chickpeas. Have a great week!
Liz
Fantastic dish, Liz!
Thank you!
Liz
Well, I WAS going to use my immense amounts of drumsticks to make buffalo chicken but this seems like a much better plan.
Ha ha, so I’m not the only one with colossal amounts of drumsticks. My freezer is full…I hope you find time to implement “the better plan”. Have a lovely weekend!
Liz
I cannot remember if I have shared this with you yet, but chicken is without a doubt one of my favourites since I have been a kid! (So much so that my mother still giggles when I say the word “chicken” and then inevitably comes up with some uncomfortable anecdote) So I have cooked endless chicken recipes – but this…wow what a find. It looks and sounds fabulous!
Hi Afra,
I think most children love chicken. We used to especially love the drumsticks, but when the meal was a whole chicken then only two drumsticks were available and this caused a lot tension. This chicken tasted really nice. I would highly recommend it. I hope you’re enjoying the weekend!
Liz
Wow Liz looks to tempting for veg like me potato and chickpeas version would be good 😊
Thank you. Potatoes minus the chicken is also good!
Liz
This one i gotta try. It looks easy but oh so delicious. Will be giving you my feedback soon!!!
In fact this one is the one I cooked on the day you were supposed to be visiting Ontario. You missed a great meal. We devoured everything the same night.
Liz
Yummy!
Yum yum! 🙂
so good!!!
Thank you!
Liz
I am all over this! I can’t wait to try it soon. You know I am a huge chick pea fan, I just got another bag of dried chick peas.
You should try it, if you can. I love, love, love chickpeas and black beans. Have a great week!
Liz
This is one of my favourite meals Liz. Roast chicken ! Have you tried roasting parsnips (with the chicken) cut in half longways ? Delicious ! xox ❤
Okay Ralph, the next time I am roasting chicken there will be some parsnips on the side, and cut lengthways as instructed. I shall give you a feedback!!!
Liz
Great ! Feedback is good on a plate 😉 😀
On the plate it will be, soon. Good weekend!
liz
This looks delicious!
Thank you. How goes life? Long time!!!
liz
Hey Liz, I’m doing well… Can’t complain! Hope all is well on your end as well.
Oh yes Ontario is good, except for the cold. We had our last warm weather yesterday. I enjoyed myself, immensely. I am cooking dinner right now. Have a fantastic week!
Liz
Thanks… You too!
What a tasty recipe, Liz. Next time I’ll cook my chicken with chickpeas!
Thanks, Silva. It tasted really nice!
Liz
I finally got the hummus right . . . so my bag of five pounds of chick peas will come in handy. It is a great snack, if one can limit the number of chips or crackers needed. Could use cucumber slices, I suppose! Or carrot sticks. ;->
I have just seen it. I’m always roasting peppers so I’ll give it a try sometime this week. Have a pleasant day!
Liz
Oh yumm great recipe, cant wait to make it. Thanks
Thank you. Best wishes
Liz
What a fantastic combination – well done to both of you 😉
Thank you!
Liz
I’ve just shared your post on Selma’s Table Facebook page xx
Thanks so much for sharing the post. How kind of you!! Have a wonderful day!
Liz
I love that you have used a Thai curry paste for the harissa – I can just imagine how wonderful that must have tasted! And I also really like your photos too – much better than mine!! Thanks for trying and loving it!!!
Thanks so much Selma. This recipe of yours is a hit. It has become a family favourite here. I love, love, love the marinated chickpeas. They taste awesome. I shall be browsing your blog for more recipes. Take care and have a fantastic day!
Liz
I have some harissa-infused oil, and it is really hot! Does this come from a type of hot pepper?
Hi Judilyn. I’m not too sure what sort of pepper is used. I think it varies from manufacturer to manufacturer. I drizzle it over a little plain yoghurt which takes the edge off the heat. And I use it sparingly to better appreciate the spiciness of it rather than having my tastebuds incinerated by too much heat!!
That looks great!! And like a perfect warming dish for winter (now upon us, it seems..). I am definitely going to give this one a spin.
Thanks. I hope you find time to try it. Have a lovely week!
Liz
I’m learning the many extraordinary treats involved with chick peas!
Virtual hugs,
Judie
It was great, Judie. I adore chickpeas!
Virtual Hugs
Liz
Oh, Liz, this is looking marvelous!
I wonder if i should try making it, but using peanut instead of chickpeas.
(I once ate curry containing peanuts and it was delicious – it looked a bit like this) 😀
Thank you, Hari. It tasted delicious too! Has Sinabung cooled down. I hope the displaced people will be able to get back to their houses. Have a good week!
Liz
ah yes, they are starting to move back to their villages now. 🙂
Thank you and other fellow bloggers and readers who have prayed for us. 😀
I am so glad everything is getting back to normal. Keep safe and have a wonderful weekend!
Liz