Crispy Chicken with Roasted Turnips, White Beans & Charred Grape Pistachio Drizzle
Savory-sweet spring Mediterranean plate with color and crunch.
- Time: 65 min
- Servings: 4
Source: Fancy Fox
Ingredients
- turnips, 1 1/2 lb trimmed and cut into 1-inch wedges
- bone-in skin-on chicken thighs, 8 pieces patted dry
- cannellini beans, 2 cans drained and rinsed
- red seedless grapes, 2 cups stemmed
- fennel bulb, 1 large halved, cored, and thinly sliced; fronds reserved
- shallot, 1 medium finely chopped
- garlic, 4 cloves 2 minced and 2 left whole
- lemon, 1 whole zest finely grated and juiced
- fresh dill, 1/2 cup roughly chopped
- fresh parsley, 1/2 cup roughly chopped
- pistachios, 1/3 cup toasted and divided
- Greek yogurt, 1/3 cup
- chicken stock or water, 3/4 cup warmed
- ground cumin, 1 tsp
- ground coriander, 1 tsp
- Aleppo pepper or mild chili flakes, 1 tsp
- honey, 2 tsp
- red wine vinegar, 1 tbsp
- extra-virgin olive oil, 6 tbsp divided
- kosher salt, 2 tsp plus more to taste
- black pepper, 1 tsp plus more to taste