Emmanuel Duverneau

For the Chicken:

In a large bowl, add the chicken and all the chicken ingredients (kosher salt, black pepper, olive oil, Dijon mustard, honey, grated garlic cloves, red pepper flakes, oregano, thyme, and a squeeze of lemon juice). Mix thoroughly to coat all sides of the chicken. Transfer the chicken to a baking dish and bake at 425°F for 35-40 minutes, flipping halfway through.

For the Chickpeas:

Add all the chickpea ingredients (drained and dried chickpeas, cumin, ground coriander, smoked paprika, garlic powder, salt, and olive oil) to a sheet pan and mix well to coat the chickpeas. Bake at 425°F for 20-25 minutes.

For the Rice:

In a pot over medium heat, add the olive oil and chopped onion. Cook for 2 minutes until the onions are translucent. Add the turmeric and garlic powder, stirring to combine. Cook for another minute. Add the basmati rice, chicken broth, and salt. Mix well and bring to a boil. Turn the heat to low, cover, and let it cook for 20 minutes. Uncover the pot and add the butter, cooked chickpeas, chopped dill, and chopped parsley. Mix everything together.

For the Whipped Feta:

In a food processor, add the drained feta, Greek yogurt, lemon zest, lemon juice, and olive oil. Blend until smooth. Top with paprika, fresh dill, and fresh parsley.