Curry Chicken with Tomato & Crispies

• doses: 4

Ingredientes

3 cups cooked & cooled rice

1 can chickpeas, drained

Olive oil

Salt & pepper

4 to 6 bone-in skin-on chicken thighs

Curry powder

Honey

2 large heirloom tomatoes or 2 pints cherry tomatoes (about 1 1/2 pounds)

Tomato knorr (if you’ve got it)

6 ounces feta cheese

Instruções

Steps

Heat the oven to 400F. Line a sheet tray with foil.

In a large bowl, toss together the rice and chickpeas. Generously drizzle with oil and season lightly with salt and pepper to taste. Spread across the prepared sheet tray.

In the same bowl (no need to wash it), add the chicken thighs and pat dry with a paper towel. Generously drizzle with oil, then sprinkle on salt (1 teaspoon Diamond Crystal kosher or ½ teaspoon fine salt per pound) and curry powder (2 teaspoons per pound). Use your hands to evenly massage the seasonings all over, then arrange on top of the rice and lightly drizzle with honey. Roast until the chicken skin is browned and the flesh is pulling away from the bone, 35 to 40 minutes.

Meanwhile, cut the tomatoes with a serrated knife and transfer to a large clean bowl. Season lightly with salt to taste (or level it up and season with tomato knorr). Set aside to get juicy while the chicken cooks.

Transfer the chicken to plates, then scrape all the crispy rice, chickpeas, and chicken drippings into the bowl of tomatoes. Toss to combine. Break the feta into large hunks and gently toss through, then dish up next to the chicken. Serve right away.

Need more? Double and cook on 2 sheet trays. Rotate the trays halfway through cooking and add 10 minutes to the total cook time.

Notas

Need more? Double and cook on 2 sheet trays. Rotate the trays halfway through cooking and add 10 minutes to the total cook time.