Spiced Roasted Chicken and Cranberry Bean Chili

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans diced tomatoes with green chilies, undrained
• 1 can cranberry beans, drained and rinsed
• 1 cup chicken broth or stock
• 1/2 cup chopped fresh cilantro leaves

Directions

1. Set a fine sieve over a medium bowl, add the mint and oregano, and press the herbs through until they break down into a powder. Grind the bay leaves, allspice, mustard seeds, cardamom seeds, and cloves in a spice grinder, then tip that mixture into the bowl with the herbs. Add the black pepper, cinnamon, coriander, cumin, nutmeg, and ginger, and stir it all together. Measure out 1/4 cup of the baharat for this recipe, and keep the extra for another day.
2. Place the beans in a roomy bowl, add water to cover them, and let them soak for 6 to 8 hours. Pour off the soaking water, transfer the beans to a 5- to 6-quart Dutch oven or another sturdy pot, and add cold water until it rises 2 inches above the beans. Bring the pot to a boil on high heat, then turn the heat down so the beans bubble gently. Leave the lid partly on and cook until the beans are tender, 1 to 2 hours. Drain them in a colander and keep them nearby.
3. As the beans are cooking, get the chicken going. Put an oven rack in the middle position and warm the oven to 400°F. Rinse the chicken, then dry it well with paper towels. Mix 2 Tbs. baharat with 2 tsp. salt in a small bowl. Massage that seasoning over the chicken, then rub the pieces with 2 Tbs. oil. Arrange the chicken in a small roasting pan or a large skillet that can go in the oven. Roast until the thickest area of a thigh reads 170°F on an instant-read thermometer, 45 to 50 minutes. Let the chicken sit until you can comfortably pull it apart, then take the meat off the bones and shred it into bite-size pieces. Throw away the skin and bones.
4. Pour 2 Tbs. of the olive oil into a 5- to 6-quart pot and set it over medium heat. Add the onion, drop the heat to medium low, and cook, stirring now and then, until the onion softens, about 10 minutes. Add the garlic and stir for 1 minute. Mix in the bell peppers, ancho chile powder, another 2 Tbs. baharat, and 1 Tbs. salt. Turn the heat back up to medium and cook, stirring occasionally, until the peppers soften, about 5 minutes. Add the tomatoes, lower the heat, and let the chili simmer, with a stir here and there, until it becomes thick, about 30 minutes.
5. Add the chicken broth, shredded chicken, and cooked beans to the chili. Keep it at a simmer for 20 minutes so the flavors have a chance to come together. Taste, then add more salt if it needs it.
6. In a small bowl, whisk together the yogurt, dried mint, remaining 2 tsp. olive oil, and 1/2 tsp. salt. Spoon the chili into bowls and finish each serving with a dollop of the seasoned yogurt.