Hello everyone! Hope the (Bengali) new year sees everyone in good health. Last week was quite eventful, with a scary earthquake followed by all the festivities of Pohela Boishakh. Oh and how we feasted! It was bhortas galore! SA’s not been so well, so we also have not had the chance to cook or blog much. This post is a continuation of our “Recipes to beat the heat” series, all inspired by my old cookbook which I blogged about earlier. The great thing about all the recipes is that they are not at all time-consuming to make and everything just tastes and looks absolutely fantastic!
Now, I don’t know how you guys feel about chicken. I know some who abhor it to within in inch of their lives, which I find really strange. Chicken has always been my go-to comfort food, it’s versatile, goes with everything and easily available all the time! What’s not to like? This particular chicken dish is a great recipe for a hot summer lunch even though we had it for dinner. And the crispy golden skin on the chicken after it comes out of the oven, paired with the salad and yoghurt dressing was close to divine. The chicken itself was succulent and juicy, and it just goes to show you don’t need any fancy marinades to cook a chicken that’s perfect. I think the salad could also be made on it’s own as a light afternoon snack.
The recipe asked for breasts with the skin on, but we only managed to find legs with the skin on so we used those. Preheat your oven to 425 degrees F and get it nice and hot and place a skillet over high heat. Prep your chicken by brushing it with olive oil and season it with salt and pepper.
When the skillet is nice and hot, put the chicken on, skin side down and sear for two minutes. Remember timing is everything in cooking, over-do it and you will end up with a dry chicken. In my eyes, there’s no greater sin in the kitchen than overdoing your chicken so it becomes dry. Don’t be a sinner, use a timer! After two minutes, turn and then sear the other side for another minute. You will get a nice brown color on the chicken by then.
Now you are ready to transfer your chicken on to a baking pan and roast it in the oven for about 8-10 minutes. Or if you have a cast iron like I did, then just throw it in the oven in the same skillet. Once again do not forget the trusty timer on your phone.
While the chicken does what it does best and roasts in the oven, you have time to assemble the chickpea salad. Gather all ingredients – chickpeas, cherry tomatoes (halved), sliced radishes, sliced onions, olive oil, lemon juice….and you know, what they say, it ain’t a salad without herbs (or I say it) – so toss in a handful of mint and parsley leaves in the bowl. If you feel like something else such as cilantro or dill, go for it. But definitely use some herbs, or you will end up regretting it. Ok maybe that’s a bit extreme, but please just use the herbs. You’ll thank me for this. Toss everything and combine.
Your ten minutes should be up by now, take out your chicken and let it rest a bit. It’s worked so hard you know, getting all it’s juices ready for your mouth. Combine some yoghurt and lemon juice in a bowl and season to taste. If you fancy putting some herbs in it, (you know I did) go on ahead. Divide the chickpea salad on to plates and pile the chicken on top, and serve with a yoghurt dressing. That’s it for today! Watch this space for some exciting new recipes this week and hopefully, our first ever guest blogger! WOO HOO! We would love to hear back from you guys, if you do try out our recipes, leave a comment/suggestions/some love and let us know how it worked out for you. Cosmic Chef signing off!
Ingredients (serves 2)
2 chicken legs, skin on
1 tbs olive oil
1/2 cup yoghurt (doi)
1/2 tbs lemon juice
1 can of chickpeas, drained
4 oz cherry tomatoes, halved
2 radishes, thinly sliced
1/2 onion, thinly sliced
1 tbs olive oil
1 tbs lemon juice
handful of mint and parsley leaves