Oriental Roasted Chicken

Ingredients

• 1.5 kg chicken (prepped, 1 whole chicken)
• 2 tbsp olive oil
• 0.1 g saffron strands (1 packet)
• 2 tsp ground cumin
• 1 tsp Pul Biber
• 4 red onions
• 2 Garlic cloves
• Salt
• Pepper
• 850 g canned pizza tomatoes (drained weight)
• 400 ml Poultry broth
• 425 g canned chickpeas (drained weight)
• 35 g pistachios
• 3 sprigs parsley

Instructions

1. 1.

   Wash and pat dry the chicken, then cut into 10 pieces: first separate the legs and halve at the joint.

2. 2.

   Cut a breast section from the back and remove the wings.

3. 3.

   Slice the breast along the sternum, then cut each half crosswise.

4. 4.

   Marinate the chicken pieces in a bowl with 1 tbsp oil, saffron, cumin, and Pul Biber; cover with cling film and refrigerate for 1 hour.

5. 5.

   Peel and dice onions into 1 cm cubes. Peel garlic and finely chop.

6. 6.

   Heat remaining oil in a roasting pan. Season chicken with salt and pepper, then sear all sides until golden brown over medium heat.

7. 7.

   Remove the chicken, add onions and garlic to the pan, and sauté until translucent while stirring.

8. 8.

   Return the chicken to the pan, add tomatoes and broth, and bring to a boil.

9. 9.

   Cover and bake in a preheated oven at 180 °C (fan: 160 °C) for 1 hour. Rinse chickpeas in a sieve 20 minutes before the end of cooking and add them to the pan.

10. 10.

    Coarsely chop pistachios and toast them in a dry skillet. Wash parsley, shake off excess water, pluck leaves, and chop.

11. 11.

    Take the pan out of the oven, season the sauce with salt and pepper, fold in pistachios and parsley, and serve immediately.