I had originally planned on making this for dinner last Sunday, but the store I shop at (which always has pomegranates) was out of pomegranates. They finally had some in stock today, so I was able to make this for dinner tonight.
The combination of just a few ingredients added up to a delicious chicken – I even ate the skin, which I almost never do! The couscous was fantastic, too. And the vinaigrette was really good – I could see myself using as a dip for raw veggies, or even as a salad dressing.
Needless to say, this is definitely something I will make again!
Crisp Spiced Chicken with Hummus Vinaigrette
Food & Wine, February 2001 (Recipe by Adam Erace)
4 chicken drumsticks
4 chicken thighs
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons ground coriander
Salt and freshly ground pepper
4 cups cooked couscous
1/2 cup coarsely chopped roasted pistachios
1/2 cup pomegranate seeds
1 1/2 cups coarsely chopped flat-leaf parsley
1 cup prepared hummus
1/4 cup white wine vinegar
2 tablespoons water
Preheat oven to 450F. In a bowl, toss the chicken with 2 tablespoons of the oil and the coriander; season with salt and pepper. Arrange the chicken on a rack set over a baking sheet, skin side up. Roast in the upper third of the oven for 35 minutes, turning twice, until chicken is cooked through. Turn on the broiler and broil for 2 minutes, until the skin is crisp and golden.
Meanwhile, in a bowl, toss the couscous with the pistachios, pomegranate seeds and 1/2 cup of the parsley. In a blender, puree the hummus and vinegar with the remaining 1 cup of parsley and 1/4 cup of oil. Add 2 tablespoons of water and puree until smooth. Season the dressing with salt and pepper.
Stir one-third of the dressing into the couscous and transfer to a platter. Arrange the chicken on top and serve right away, passing the extra dressing on the side.