Mediterranean Roasted Chicken & Chickpeas

This dish by Chef Augosto Caudillo is one of the most delicious things you’ll put in your mouth!

Caudillo is currently cooking at Terra Restaurant at The Steward in Goleta. The philosophy of the restaurant is locally sourced food in a modern, coastal California cuisine, and Caudillo has the freedom to mix it up, buying ingredients and cooking whatever inspires him. His style is food that is unctuous and satisfying, that also appears tossed onto the plate in a pile of wild and delicious art. Read all about it here!

Mediterranean Roasted Chicken & Chickpeas

This warm dish of Morrocan-spiced chick pea salad with garden gremolata and yogurt-marinated chicken. It features chickpeas cooked 2 ways, with roasted squash, yogurt-marinated roasted chicken, and Middle Eastern gremolata on the top and bottom of it all. It has so many flavors and layers and fresh ingredients you can pick right from your garden.

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Course Main

Cuisine Mediterranean

Servings 4

Ingredients

  

• 1 whole chicken
• 1 cup Greek yogurt
• 5 cloves Garlic
• Juice and zest form 1 Lemon
• Salt + Pepper 1 tsp each
• 1 can chickpeas garbanzo beans or 1 bag dried chickpeas
• 1 tsp each: cinnamon cumin, dried ginger, dried garlic
• Olive oil
• Yellow or pattypan squash cubed
• Dandelion or other greens
• arugula

For the Gremolata:

• Steamed broccoli
• spinach or Greens of any kind
• Parsley
• basil
• pistachios
• mint
• garlic
• hot pepper flakes
• lemon juice and zest
• olive oil

Instructions

 

• In a bowl, mix together greek yogurt, 3 chopped cloves garlic, lemon juice and zest, salt and pepper.
• Place chicken into gallon size plastic food storage bag or large plastic container. Pour marinade over chicken pieces, close bag or cover container with plastic wrap, and refrigerate overnight (or minimum of 1 hour).
• If using dried chickpeas, cook them according to directions here: https://www.themediterraneandish.com/how-to-cook-chickpeas/.
• Preheat the oven to 425°F and line a large baking sheet with parchment paper. Drain and rinse the cooked chickpeas, then place half of them (about 8 ounces) on a towel and pat them dry. If skins fall off, discard them. Transfer the dried chickpeas to the baking sheet and toss them with a cinnamon, cumin, ginger, garlic, salt, and a generous drizzle of olive oil.
• Line another baking sheet. Toss the cubed squash with olive oil, salt and pepper, then spread into the pan.
• Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. (Keep roasting until crispy enough for you). Roast the squash for 12-15 minutes, until tender and browned.
• When ready to cook the chicken, preheat oven to 305°F.
• Pull chicken out and place in roasting pan. Rub marinade evenly over entire chicken. Bake for 50-90 minutes (based on size) until done and crispy on the outside.
• Heat a sauté pan over medium heat. Add olive oil, chopped onion, and 1 cloves chopped garlic. After 2 minutes, add the the other half of the chickpeas, along with 1 teaspoon each of cinnamon, cumin, dried ginger, dried garlic, and salt.
• Take off the heat and add arugula, and dandelion (or other) greens to the pan and stir until slightly wilted.
• Make the garden gremolata. In food processor mix broccoli, other greens, parsley, basil, pistachios, spinach, and mint, garlic, hot pepper flakes, lemon juice and zest, and olive oil.
• Smear the gremolata over the plate, top with half the stewed chickpeas, olives, fresh tomatoes and cucumber. Place a quarter of the chicken on top, along with more gremolata and some crispy chickpeas.

Keyword chicken, mediterranean chickpeas, roasted chicken