Name: Khmeli Suneli Roasted Chicken Leg Quarters and Potatoes + Walnut Yogurt Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Georgian
Ingredients: 4 pounds (1.8 kg) chicken leg quarters; 1.5 pounds (680 grams) baby potatoes; 2 tablespoons olive oil; 1 teaspoon ground coriander; 1 teaspoon dried basil; 1 teaspoon dried marjoram; 1 teaspoon dried dill weed; 1 teaspoon blue fenugreek; 1/2 teaspoon ground marigold; 1/4 teaspoon cayenne; 1.5 teaspoons kosher salt; 1/2 cup (50 grams) walnuts, chopped; 2 cloves garlic; 1 tablespoon red wine vinegar; 1/2 cup (120 grams) greek yogurt; 1/4 teaspoon blue fenugreek; kosher salt to taste

Ingredients

Roasted Chicken And Potatoes

4 pounds (1.8 kg) chicken leg quarters
1.5 pounds (680 grams) baby potatoes
2 tablespoons olive oil

Khmeli Suneli

1 teaspoon ground coriander
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried dill weed
1 teaspoon blue fenugreek
½ teaspoon ground marigold
¼ teaspoon cayenne
1.5 teaspoons kosher salt

Walnut Yogurt Sauce

½ cup (50 grams) walnuts, chopped
2 cloves garlic
1 tablespoon red wine vinegar
½ cup (120 grams) greek yogurt
¼ teaspoon blue fenugreek
kosher salt to taste

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Instructions

Preheat oven to 400 F (200 C) and line a rimmed baking pan with parchment paper.
Combine all ingredients for the khmeli suneli mix in a small bowl and set aside.
Place the chicken quarters and potatoes on the pan and pour the olive oil over top. Toss to combine.
Sprinkle the khmeli suneli over the chicken and potatoes. Coat evenly on all sides.
Cook for about 40 minutes or until the potatoes are crispy and the chicken is cooked through.
While the chicken is cooking, prepare the sauce. Process the walnuts and garlic in a food processor until a fine paste forms. Combine the walnut paste with the red wine vinegar, greek yogurt and blue fenugreek. Season with salt to taste.