Sunday Roast Chicken with Chickpeas and Couscous

COOK TIME: 1 hr

PREP TIME: 30 mins

SERVINGS: 4-6

This dish is in honor of Alberta Wright. Alberta Wright owned Jezebel, which was one of my inspirations for Red Rooster. When I think about Alberta's history — her fierceness combined with her incredible charm and grace, I am humbled by how much she accomplished, when she started with very little. She had an eighth-grade education, but she ended up opening a Jezebel in Paris. I am reminded that there are so many Albertas out there, a whole lineage of Black queens who won't be told what they can't do — they are charming, hardworking, talented — even if most of them don't get acknowledged. I was very lucky to have Alberta as a mentor. In fact, I wouldn't be in Harlem without her.

TECHNIQUE TIP: When roasting, ensure the internal temperature of the thickest part of the thigh registers 165 F. Let sit for 10 minutes before carving.

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Sunday Roast Chicken with Chickpeas and Couscous

Ingredients

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