Baked Chicken Legs With Chickpeas Olives And Greens

Ingredients

1 tablespoon coriander seeds

4 chicken legs (about 2 pounds total)

Kosher salt

1 orange, washed

1 tablespoon Aleppo pepper

1 tablespoon fresh thyme leaves, chopped

1/2 cup extra-virgin olive oil, plus more for drizzling

1 can (15 ounces) chickpeas, drained

3 small shallots, halved and peeled

1 cup mixed olives, such as Cerignola, Niçoise, and Castelvetrano, pitted if desired

3 cups packed leafy greens, such as mustard, dandelion, or baby kale, or a combination

Preparation

In a small skillet over medium heat, toast coriander seeds, stirring occasionally, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and let cool completely, then grind.

Preheat oven to 350°F. Season chicken generously with salt; let stand. Meanwhile, zest orange. In a small bowl, combine 2 teaspoons orange zest with Aleppo pepper, thyme, coriander, and 1 tablespoon oil.

Rub spice mixture all over chicken; let stand at least 30 minutes, or refrigerate, covered, up to 2 days. Slice orange in half lengthwise, then cut one half crosswise into very thin slices and scatter in the bottom of a roasting pan, along with chickpeas and shallots. Squeeze juice of remaining orange half over chickpea mixture; toss with remaining 7 tablespoons oil. Season with salt.

Place chicken in pan, skin-sides up; drizzle with oil. Roast until chicken is golden and very tender, and chickpeas and shallots are beginning to caramelize, 1 1/2 to 2 hours. Remove pan from oven and transfer chicken to a plate. Stir olives and greens into pan, then return chicken. Switch oven to broil and cook until chicken is golden brown and greens are just wilted, about 1 minute more. Serve.

Aleppo pepper is made from dried Halaby chile peppers and smoky, sweet, moderately spicy flavor profile. You can find it at specialty grocery stores, spice shops, or online.