Baharat Chicken with Chickpeas and Garlic Yoghurt

A quick and easy chicken supper using the Middle Eastern spice blend, baharat and a sprinkling of sesame seeds on bone-in, skin-on chicken thighs.
Baharat is a common spice blend widely used in Middle Eastern, Turkish, and Greek cuisines. Baharat is the Arabic word for "spices". The mixture of finely ground spices is often used to season meat, seafood, rice and soups or sprinkled over finished dishes as a condiment. It's warm, earthy, smokey and aromatic. If baharat is not readily available, use equal parts of paprika, cumin, black pepper and cinnamon instead. You can also make your own.

1 1/2 tbsp Baharat
1/2 tsp Salt
3 tbsp Olive oil
4 Chicken thighs, skin-on, bone-in
1 tbsp White sesame seeds
1 tin x400 g Chickpeas, drained and rinsed
6 Garlic cloves, peeled
250 g 10% Plain Greek yoghurt
Mint leaves
Salad greens
Pomegranate seeds

Preheat the oven to 200C/400F fan forced. Mix the baharat, salt with the olive oil in a small bowl.
Put the chicken in a deep roasting tray, brush with the spice-glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.
Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the oil that has gathered at the bottom of the tray. Return the chicken to the oven for a further 15–20 minutes.
Blend together the garlic cloves and yoghurt until well combined.
Serve the chicken on a bed of salad greens, chickpeas, pomegranate seeds with the garlic yoghurt drizzled over and the mint leaves scattered on top.