¼ cup olive oil, divided
4 bone-in, skin-on chicken breasts (about 4 lbs. total)
1 tsp. turmeric
½ tsp. ground coriander
kosher salt and black pepper
1 15.5-oz. can chickpeas, rinsed
1 avocado, chopped
1 shallot, thinly sliced
½ English cucumber, halved and thinly sliced
¼ cup fresh mint leaves
2 Tbsp. rice vinegar
Heat oven to 450 °F.
Heat 2 Tbsp. of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the turmeric, coriander, ½ tsp. salt, and ¼ tsp. pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes.
Turn the chicken skin-side up and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding the bone) registers 165 °F, 22 to 25 minutes.
Meanwhile, combine the chickpeas, avocado, shallot, cucumber, mint, vinegar, the remaining 2 Tbsp. of oil, ½ tsp. salt, and ¼ tsp. pepper in a medium bowl.
Serve the salad alongside the chicken.
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