An easy, one-pan dinner full of bold flavors from Food52.
Ingredients, for the rub:
2 T tahini, well stirred
2 T olive oil
2 t honey
2 t cumin
2 t sweet paprika
2 pounds bone-in, skin-on chicken leg quarters (about 3)
Kosher salt plus freshly ground black pepper, to taste
For the rest of the dish:
1 T honey
3 T hot water
1/2 large lemon, very thinly sliced and cut into half moons (seeds removed); save other half for juicing
1 large red onion, halved and thinly sliced
2 cups cooked chickpeas
1 T olive oil
Kosher salt plus red chile flakes, to taste
8 Medjool dates, pitted and halved
3/4 cup whole-milk yogurt
1 tablespoon tahini, well stirred
1/2 cup roughly chopped cilantro or dill (optional)
4 pieces warmed flatbread, for serving
Preheat oven to 425
For the tahini-rubbed chicken: In a small bowl, mix together tahini, olive oil, honey, cumin, and paprika until smooth and well integrated.
Blot chicken dry with paper towels. Rub tahini marinade all over chicken and under the skin. Season generously with salt and pepper on both sides. (Make-ahead tip: the marinated chicken can be refrigerated up to 8 hours in advance.)
In a small bowl, stir together honey and hot water until dissolved. Soak lemon slices until ready to use (this step softens the lemons and ensures they get nicely caramelized).
In a 12- or 14-inch ovenproof skillet, add sliced onions, half of lemon slices (drained of their soaking water), and chickpeas. Drizzle 1 tablespoon olive oil over the top, and season with a few pinches of kosher salt and red chile flakes. Arrange chicken on top, and nestle remaining lemon slices around (not on top of) the chicken.
Roast chicken for 20 minutes. Remove skillet from the oven, and nestle dates around the chicken. Roast for 15 to 20 minutes longer, or until the chicken is 165°F in the thickest parts. Optional: Run the skillet under the broiler for a minute or two to crisp-up the chicken skin (don’t walk away; the chicken will brown quickly!). Out of the oven, lift up the chicken and stir the cilantro or dill (if using) into the saucy onions and chickpeas.
Meanwhile, stir together the yogurt, tahini, a pinch or two of salt, and several squeezes of lemon juice.
Serve warm chicken (cut-up or left whole) and dates with the saucy chickpeas and onions, with yogurt sauce and flatbread (easy option: pizza dough on your skillet) on the side.
