Chicken with Turmeric Tahini, Chickpeas, and Onions

Name: Chicken with Turmeric Tahini, Chickpeas, and Onions
Ingredients: 1 (3 ½- to 4-pound) chicken, cut into parts, or 3 pounds bone-in, skin-on chicken parts; Coarse sea salt and freshly ground black pepper, to taste; 2 cups Turmeric Tahini Sauce, divided; 2 (15-ounce) cans chickpeas, rinsed and drained; 1 medium red onion, thinly sliced, divided; 1 tablespoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 tablespoons extra-virgin olive oil, divided; 1 tablespoon freshly squeezed lemon juice; Coarsely chopped leaves from ½ bunch cilantro; ¼–½ teaspoon hot sauce

www.jewishfoodsociety.org

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.

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Ingredients

1 (3 ½- to 4-pound) chicken, cut into parts, or 3 pounds bone-in, skin-on chicken parts
Coarse sea salt and freshly ground black pepper, to taste
2 cups Turmeric Tahini Sauce, divided
2 (15-ounce) cans chickpeas, rinsed and drained
1 medium red onion, thinly sliced, divided
1 tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons extra-virgin olive oil, divided
1 tablespoon freshly squeezed lemon juice
Coarsely chopped leaves from ½ bunch cilantro
¼–½ teaspoon hot sauce