• 5 tablespoon ghee or olive oil 
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons sea salt
  • 2 chicken legs, divided into thighs and drumsticks 
  • 1 bunch broccoli rabe, cut into 2” lengths (lower stems reserved for another use)  
  • 3 cloves garlic, grated and divided
  • ½ cup yogurt (if a thicker consistency is desired, drain in a sieve lined with cheesecloth)
  • 2 tablespoons chopped dill
  • Sea salt and freshly ground pepper

Serves 1-2


  1. Preheat oven to 425F.
  2. In a medium mixing bowl, combine 3 tablespoons oil, paprika, cumin, coriander, and salt. Pat chicken dry with paper towels, then toss with the spiced oil. 
  3. In another bowl, toss broccoli rabe with the remaining olive oil and 2 cloves garlic, and season generously with salt. Set aside.
  4. Roast until chicken is deeply golden, 30-35 minutes, then scatter prepared broccoli onto the pan as well. Roast for another 10 minutes.
  5. While the chicken rests, make the sauce: combine yogurt with dill, the remaining clove garlic, and season to taste with salt. Serve alongside the chicken and broccoli rabe.