Coquelet with Aromatic Chickpeas

How to prepare coquelet with aromatic chickpeas

1. Place the chicken breast-side down on the work surface and cut along the spine with kitchen scissors, on both sides of the backbone. Turn it breast-side up and press down until it flattens.
2. Sprinkle coarse salt (generously) and turmeric all over the chicken. Drizzle a little oil and massage well to coat with seasonings. Grind black pepper all over.
3. Place the chicken in an oven-safe pan/dish that fits it snugly, but not too large (max 25cm diameter) so the juices released during cooking don't evaporate easily. I used a pan with a removable handle so I could prepare the sauce directly in it. Add 3 tablespoons of water to the dish.
   
4. Roast the chicken at 200°C (400°F) (with browning program if you have one) and leave for 30-35 minutes. Halfway through, check how much juice has collected in the pan, and if it has reduced and there's very little, add another 3 tablespoons of water.
   At the end, if it hasn't browned enough, turn on the grill for a few minutes, but don't take your eyes off it during this time.
5. Remove the chicken to a platter and cover with aluminum foil to keep it warm.
6. In the pan there should be a few good tablespoons of golden sauce left. If you used an oven-safe dish that doesn't work on the stovetop, pour this juice into a frying pan.
8. Heat the juice in the pan and add the finely chopped onion. Sauté for a few minutes until the onion is soft. Finally, add the crushed garlic and sauté for another minute.
9. Add the chickpeas, salt and grind black pepper. Heat the chickpeas and then add the cooking water. Cook for another 2 minutes.
10. Remove the pan from heat and add the zhoug green sauce. Mix well.
11. Place the chickpeas on a wide platter and arrange the chicken on top. Serve warm, with extra zhoug sauce if desired.
    

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