Cori&er & Sumac Roast Chicken & Chickpeas & Hazelnuts Recipe – Sunset Magazine

Ingredients

• 2 tablespoons plus 1 tsp. ground coriander
• About 3 1/2 tsp. sumac*, divided
• 2 teaspoons ground cumin
• 1 teaspoon pepper
• 1 1/2 teaspoons kosher salt, divided
• 1 whole chicken (4 to 4 1/2 lbs.), lumps of fat removed
• 3 tablespoons olive oil, divided
• 1 lemon, quartered
• 1 tablespoon butter
• 1/4 cup golden raisins
• 1/4 cup dried currants
• 1 can (14.5 oz.) chickpeas (garbanzos), rinsed
• 3 tablespoons coarsely chopped flat-leaf parsley
• 1/2 cup coarsely chopped roasted hazelnuts
• Hot long-grain white rice for 6, cooked with a little dried mint
• Plain whole-milk yogurt seasoned with dried mint and salt