Sumac Chicken with Roasted Cabbage, Tahini Yogurt, and Crispy Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large sheet pan with parchment paper or lightly oil it.

2. 2

   In a bowl, combine the chicken with 1 tablespoon of sumac, the garlic, lemon zest, 2 tablespoons lemon juice, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it marinate for 10 minutes while you prepare the rest.

3. 3

   Place the cabbage and red onion on the sheet pan. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper. Toss well to coat and spread in a single layer.

4. 4

   In a small bowl, mix the chickpeas with the remaining 1/2 tablespoon olive oil, the remaining 1 tablespoon sumac, cumin, sweet paprika, and 1/4 teaspoon salt. Spread them on one side of the sheet pan or on a separate small tray.

5. 5

   Roast the cabbage, onion, and chickpeas for 15 minutes at 220 °C / 425 °F.

6. 6

   Remove the tray from the oven, stir the chickpeas, and carefully flip the cabbage. Place the marinated chicken fillets among the vegetables. Return to the oven and roast for 18 to 20 minutes at 220 °C / 425 °F, or until the chicken is cooked through.

7. 7

   Meanwhile, make the sauce by mixing the Greek yogurt, tahini, parsley, the remaining 1 tablespoon lemon juice, water, and a pinch of salt. Stir until creamy and slightly pourable.

8. 8

   For extra color on the chicken, switch the oven to broil for 2 to 3 minutes at 230 °C / 450 °F, watching closely so it does not burn.

9. 9

   Serve the roasted cabbage and onion as the base, place the chicken on top, add the crispy chickpeas, and finish with the tahini yogurt sauce.