Shared by Amy Zitelman
Shared by Amy Zitelman
Chicken with Turmeric Tahini, Chickpeas, and Onions
Yield: 4 ServingsTime: 1 h 30 min
Chicken with Turmeric Tahini, Chickpeas, and Onions
Yield: 4 ServingsTime: 1 h 30 minFamily Journey
BaltimoreWashington, D.C.Rockville, MD
Philadelphia
After the sisters started Soom, their mother Cindy wanted to cook with tahini more. At the same time, a friend sent her a recipe for turmeric yogurt chicken. Keeping a kosher home, and not wanting to mix milk with meat, Amy and her mom remade the chicken, replacing the yogurt with tahini. The recipe has since become a family classic, particularly for Shabbat. Like the carrot cake below, it is shared from The Tahini Table Cookbook.
Read more about Amy's family in "How the Soom Sisters Continue a Family Tradition of Working in the Food Industry" and her recipes for tahini carrot cake and turmeric tahini sauce.
Ingredients
- 1 (3 ½- to 4-pound) chicken, cut into parts, or 3 pounds bone-in, skin-on chicken parts
- Coarse sea salt and freshly ground black pepper, to taste
- 2 cups Turmeric Tahini Sauce, divided
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 medium red onion, thinly sliced, divided
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon freshly squeezed lemon juice
- Coarsely chopped leaves from ½ bunch cilantro
- ¼–½ teaspoon hot sauce
Preparation
Step 1
Rub the chicken pieces with a generous amount of salt and pepper and put in a large zip-top plastic bag with 1 cup of the tahini sauce. Seal the bag, leaving one corner open about ½ inch. Massage the bag to coat all of the chicken pieces with sauce, then squeeze as much air as you can out of the bag and seal the bag completely. Let it sit out for 30 minutes, or overnight in the refrigerator.
Step 2
Turn the oven to 425°F.
Step 3
Toss the chickpeas and half of the onion with the turmeric, cumin, and coriander on a large sheet pan. Drizzle with the olive oil, season with salt and pepper to taste, and toss everything to coat. Push everything to the edges of the pan and put the chicken pieces in the center in a single layer. Bake until the onions are crisp, the chicken skin is brown, and an instant-read thermometer registers 160°F when inserted into the thickest part of a thigh, about 50 minutes.
Step 4
While the chicken is cooking, toss the remaining onion with the lemon juice and season with salt and pepper.
Step 5
When the chicken is done, transfer it to a serving plate along with the chickpeas and onions. Drizzle with some of the remaining 1 cup of tahini sauce and the hot sauce. Scatter the onion-lemon mixture and cilantro on top. Serve any remaining tahini sauce on the side.
Reprinted with permission from “The Tahini Table” by Amy Zitelman, Agate Publishing, November 2020.
