Roast Chicken With Olive-Coriander Juice And Chickpea Fries

Preparation

1. Step 1

   Preheat the oven to 375 degrees. Season the chicken with the salt and pepper and place on a rack in a roasting pan. Roast until the juices run clear when pricked with a fork in the thickest part of the thigh, about 1 ½ hours. Let stand for 10 minutes.

2. Step 2

   Meanwhile, to make the fries, place the milk and the tablespoon of olive oil in a medium-size saucepan and bring to a boil. Reduce to a simmer and add the flour in a thin, steady stream, whisking constantly. Cook, whisking, until thick, about 10 minutes. Stir in the salt and pepper. Spray an 11-by-7-inch baking pan with olive oil and spread the mixture into it, smoothing the top with a spatula. Refrigerate until cold.

3. Step 3

   To make the juice, heat the teaspoon of olive oil in a medium-size saucepan over low heat. Add the onion, garlic, ginger, saffron and cinnamon stick and cook, stirring often, until soft but not browned, about 10 minutes. Add the chicken broth, increase the heat and bring to a boil. Reduce to a simmer and cook for 15 minutes. Remove the cinnamon stick and stir in the olives and coriander. Keep warm.

4. Step 4

   To fry the chickpeas, add enough vegetable oil in a large saucepan to make a depth of 1 inch. Heat to 375 degrees. Divide the chickpea mixture into strips, about 3 inches long and ¼ inch wide. Working in batches, fry until golden. Drain on paper towels.

5. Step 5

   Carve the chicken into serving pieces and divide among 4 plates. Spoon sauce over each, add fries and serve.