Chicken Pargiyot Recipe

Prepare chicken

Trim excess fat from chicken thighs and pat dry with paper towels. If pieces are large, halve them so they are roughly uniform in size (about 1.5–2 inches).

In a medium bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, red pepper flakes, kosher salt, and black pepper. Whisk until smooth.

Add chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. If short on time, marinate 30 minutes at room temperature.

About 20 minutes before cooking, remove chicken from refrigerator to come closer to room temperature and preheat grill or oven (see cooking options below).

Place carrots in a medium saucepan and cover with cold water or just enough stock to cover. Bring to a boil, then reduce heat and simmer until very tender, about 12–15 minutes.

Drain carrots, reserving about 2–3 tablespoons of cooking liquid. Return carrots to the pan, add butter, reserved liquid (or stock), honey, salt, pepper, and lemon zest.

Using an immersion blender, food processor, or blender, purée carrots until very smooth. If the purée is too thick, add a tablespoon of stock at a time to reach a silky, spoonable consistency. Taste and adjust salt, pepper, and honey.

Keep warm while you cook the chicken or reheat briefly before serving.

Thinly slice the fennel bulb on a mandoline or with a sharp knife. Place slices in a bowl and toss with chopped mint and cilantro.

Whisk together olive oil, lemon juice, sea salt, and black pepper. Drizzle dressing over fennel and herbs and toss gently to combine. Let sit 5–10 minutes to soften slightly and meld flavors.

Cooking option A — Grill: Preheat grill to medium-high (about 400°F/200°C). Oil the grates. Grill marinated thighs 4–6 minutes per side until internal temperature reaches 165°F (74°C) and nicely charred at the edges. Let rest 5 minutes before slicing into medallions or leaving whole.

Cooking option B — Oven/Roast: Preheat oven to 425°F (220°C). Place marinated thighs on a rimmed baking sheet or in a roasting pan. Roast 15–20 minutes until internal temperature is 165°F (74°C) and edges are golden. Optional: finish under broiler 1–2 minutes for extra char. Rest 5 minutes and slice.

To plate: Spoon a generous smear (about 2–3 tablespoons) of warm carrot purée onto each plate. Arrange 3–4 chicken thigh pieces or medallions over the purée. Spoon a couple tablespoons of labneh beside or atop the purée. Top chicken with a mound of fennel & herb salad.

Finish with a drizzle of olive oil over the labneh, a sprinkle of chopped fennel fronds, and a pinch of sumac or Aleppo pepper for color and brightness. Serve with a lemon wedge on the side for squeezing.