Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts

Ingredients

• 1 tablespoon butter 
• 14.5 oz chickpeas rinsed canned (garbanzos)
• 0.3 cup currants dried
• 3 tablespoons flat-leaf parsley coarsely chopped
• 0.3 cup golden raisins 
• 2 tablespoons ground coriander 
• 2 teaspoons ground cumin 
• 0.5 cup roasted hazelnuts coarsely chopped
• 1.5 teaspoons kosher salt divided
• 1  optional: lemon quartered
• 3 tablespoons olive oil divided
• 1 teaspoon pepper 
• 6 servings whole-milk yogurt seasoned dried plain with mint and salt
• 3.5 tsp sumac powder divided
• 6 servings rice long-grain dried white with a little mint hot cooked for 6,
• 4 lbs meat from a rotisserie chicken whole fat removed

Equipment

• frying pan
• oven
• roasting pan
• kitchen twine

Directions

1. Preheat oven to 40
2. Combine 2 tbsp. coriander, 2 tsp. sumac, the cumin, pepper, and 1 tsp. salt. Rub chicken with 1 1/2 tbsp. oil, then inside and out with spice mixture. Put lemon inside cavity. Set chicken, breast up, on a rack in a roasting pan. Tie legs together loosely with kitchen twine.
3. Roast chicken 45 minutes, then baste every 15 minutes or so with pan drippings until a leg joint wiggles easily and juices run clear, about 30 minutes more.
4. Heat remaining 1 1/2 tbsp. oil and the butter in a frying pan over medium heat.
5. Add raisins, currants, 1 1/2 tsp. sumac, and remaining 1 tsp. coriander and 1/2 tsp. salt. Cook, stirring, until puffy and sizzling, 2 to 3 minutes. Stir in a splash of water, the chickpeas, and parsley and cook until hot. Stir in hazelnuts.
6. Spread rice on a platter. Arrange chickpea mixture over rice, then set chicken on top and remove twine.
7. Serve with yogurt, the roasted lemon, and more sumac to add to taste.
8. *Find in the spice aisle or at worldspice.com