Parthian Chicken

Ingredients

• 2.5 lb Bone-in, skin-on chicken thighs (About 4–6 thighs; pat dry before seasoning)
• 2 tbsp Colatura di alici or Asian fish sauce (Use fish sauce if colatura di alici is unavailable)
• 2 tbsp Red wine vinegar
• 2 tbsp Extra-virgin olive oil (For the baking dish and sauce)
• 0.5 tsp Asafoetida (If unavailable, substitute an equal amount of granulated garlic)
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 cup Chicken stock or water (Estimated from the roasting method; use enough liquid to make a shallow layer in the baking dish)
• Kosher salt (To taste; use sparingly because the fish sauce or colatura is salty)
• Black pepper (To taste)

Steps

1. 1

   Heat the oven to 425°F (220°C). Choose a baking dish that fits the chicken in a fairly snug single layer; the source cautions that a drastically different dish size can make the liquid too shallow or too deep.

2. 2

   In a small bowl, whisk together the colatura di alici or fish sauce, red wine vinegar, olive oil, asafoetida, cumin, coriander, and chicken stock or water. Taste cautiously and add only a little salt if needed, since the fermented anchovy seasoning is already salty.

3. 3

   Arrange the chicken thighs skin-side up in the baking dish. Pour the seasoned liquid around the chicken, taking care not to cover the skin. Season the chicken with black pepper and, if needed, a small amount of salt.

4. 4

   Roast uncovered for about 1 hour, until the chicken skin is browned and crisp and the meat is extremely tender. The source notes that the thighs will be cooked past the point of merely done after an hour at 425°F, so temperature-checking is not necessary.

5. 5

   Remove the dish from the oven and let the chicken cool briefly, about 20 minutes active time plus cooling as stated by the source. Spoon some of the savory pan juices over the chicken before serving.

Notes

The complete ingredient list and exact quantities were not visible in the supplied page excerpt because the recipe is membership-gated. The quantities above are therefore cautious reconstructions, not definitive transcription. The source specifically recommends asafoetida, with granulated garlic as an equal-amount substitute, and colatura di alici, with Asian fish sauce as a substitute. Use a baking dish of an appropriate size so the liquid remains shallow and the chicken skin can crisp.

Nutrition per serving

• main
• roasted
• chicken
• Mediterranean
• ancient Roman-inspired
• gluten-free
• high-protein
• one-pan