iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Oxtail Ragù with Semolina Gnocchi

Ingredients:
5 pounds oxtails, cut crosswise into pieces
1/4 cup all-purpose flour
2 teaspoons freshly ground black pepper
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
2 tablespoons olive oil
1 large onion, chopped
2 large carrots, peeled, chopped
2 celery stalks, chopped
1 head of garlic, cloves separated, smashed
4 sprigs rosemary
1 (750-ml) bottle red wine
1 (15-ounce) can crushed tomatoes
1/4 cup red wine vinegar or Sherry vinegar
1 tablespoon honey
3 cups whole milk
2 tablespoons unsalted butter
Kosher salt
1 cup fine-grind semolina flour
1 cup finely grated Parmesan, plus more for serving
1 large egg yolk
2 tablespoons olive oil
1/4 cup finely chopped parsley

Instructions:
Toss oxtails, flour, pepper, 2 Tbsp. or 1 Tbsp. salt in a large bowl until oxtails are evenly coated. Heat oil in a large heavy pot over medium-high. Working in batches, cook oxtails in a single layer, turning occasionally, until browned all over, 15–20 minutes. Transfer oxtails to a plate as they’re done.
Cook onion, carrots, celery, garlic, and rosemary in same pot, stirring often, until vegetables are browned around edges, 10–15 minutes. Add wine, tomatoes, vinegar, and honey, stirring and scraping up browned bits; bring to a boil. Season with several generous pinches of salt and return oxtails to pot. Pour in water just to cover oxtails; bring to a gentle simmer. Partially cover and cook, reducing heat as needed to keep at a bare simmer, until meat is falling off the bone, 3–3 1/2 hours. Let cool; cover and chill at least 12 hours.
Line a 13x9" baking dish with parchment paper, leaving overhang on 2 sides. Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. Gradually whisk in semolina and cook, whisking, until very thick and bubbling, about 3 minutes. Remove from heat; add 1 cup Parmesan and whisk until smooth. Whisk in egg yolk and scrape gnocchi mixture into prepared pan; smooth top. Cover and chill until set, at least 2 hours and up to 12 hours.
Meanwhile, remove ragù from fridge and skim fat from surface. Warm ragù over low until heated through, then transfer oxtails to a plate. Increase heat to medium and bring braising liquid to a simmer. Cook until reduced to the consistency of gravy, 5–10 minutes. Taste and season with more salt if needed. Pick meat from bones and shred into small pieces. Return meat to ragù; discard bones. Transfer 2 cups ragù to an airtight container and save for later. Cover pot; keep remaining ragù warm over low heat.
Turn out gnocchi mixture onto a clean surface and remove parchment paper; slice into about 1" squares.
Heat oil in a large nonstick skillet over medium. Add half of gnocchi to skillet, arrange in a single layer, and cook, undisturbed, until browned and crisp underneath, about 3 minutes. Toss to turn and cook until other side is browned and crisp, about 2 minutes. Spoon into pot with ragù. Repeat with remaining gnocchi. Gently toss gnocchi in ragù; season with more salt if needed. Divide among bowls; top with parsley and more Parmesan.
Ragù can be made 2 days ahead. Cover and chill, or freeze up to 4 weeks.
Lamb Larb

Ingredients:
1 lemongrass stalk
4 garlic cloves
1/2 bunch cilantro, stems and leaves separated, stems coarsely chopped, plus sprigs for serving
1 large shallot, coarsely chopped
4 red Thai chiles, divided
1/2 cup salted, roasted peanuts
3 tablespoons fresh lime juice
1 tablespoon (or more) fish sauce
1 1/2 teaspoons demerara sugar or dark brown sugar
2 tablespoons vegetable oil
1 pound ground lamb (at least 10% fat)
Cooked white rice
Bibb lettuce leaves
sliced cucumber
lime wedges
and mint sprigs (for serving)

Instructions:
Remove tough outer layers from lemongrass, cut 4" piece from bulb end, thinly slice, save remaining lemongrass for another use. Pulse lemongrass and garlic in a food processor until finely chopped. Add cilantro stems (reserve leaves for another use), shallot, and 1–2 Thai chiles, depending on how hot you like it, and pulse until finely chopped. Transfer to a large bowl; set aside. Pulse peanuts in food processor until coarsely ground and transfer to a small bowl; set aside. Thinly slice remaining chiles; set aside for serving.
Whisk lime juice, fish sauce, and demerara sugar in a small bowl; set lime dressing aside.
Heat oil in a large skillet, preferably cast iron, over high. Add lamb to skillet and press into a single flat layer with a flexible spatula. Cook, undisturbed, until underside is browned and crisp around the edges, 5–7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes. Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces.
Pour off all but 3 Tbsp. fat from skillet and set skillet over medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes. Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce, if desired.
Serve larb with rice, lettuce, cucumber, limes, mint sprigs, cilantro sprigs, and reserved chiles for making lettuce cups.
Chorizo, Tomato, and Chickpeas With Yogurt

Ingredients:
3 tablespoons olive oil, plus more for drizzling
1 medium onion, chopped
4 ounces cured Spanish chorizo, casing removed, chopped
Kosher salt
1 (14-ounce) can chickpeas, drained
1–3 tablespoons harissa paste
1 (28-ounce) can whole peeled tomatoes
1/2 cup plain whole-milk yogurt
2 tablespoons oregano leaves
Coarsely ground black pepper
Toasted pita or flatbread (for serving)

Instructions:
Heat 3 Tbsp. oil in a medium skillet over medium. Cook onion and chorizo, stirring often, until onion is translucent and fat has started to render from sausage, 5–8 minutes; season with salt. Add chickpeas and cook, tossing often, until browned in spots, about 5 minutes. Stir in desired amount of harissa, depending on your heat preference, and cook, stirring constantly, until paste starts to stick to the bottom of skillet, about 2 minutes. Add tomatoes, breaking up with your hands as you go, then tomato liquid left in can, stirring and scraping up browned bits. Bring to a simmer and cook, stirring often, until mixture is thick, 10–15 minutes. Taste and season with more salt if needed.
Top with yogurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.
Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.
Yellowtail Poke with Glass Noodles and Pear

Ingredients:
4 ounces thin bean thread noodles
1/4 cup dried arame (seaweed)
3 tablespoons unseasoned rice vinegar
3 tablespoons white soy sauce
2 tablespoons mirin
2 teaspoons fresh lemon juice
1 1/2 teaspoons finely grated green chile (such as serrano)
1 teaspoon toasted sesame oil
1 firm green pear, cut into matchsticks
1/2 small sweet onion, cut lengthwise into quarters, thinly sliced crosswise
12 ounces yellowtail, cut into 1/2-inch pieces
1/2 cup torn mint leaves
2 tablespoons finely chopped chives
2 teaspoons toasted white and/or black sesame seeds, plus more for serving
Kosher salt
Gochugaru (coarse Korean hot pepper powder) or crushed red pepper flakes (for serving)

Instructions:
Place noodles in a large bowl and pour boiling water over to cover. Let noodles soak until tender but not mushy, 10–15 minutes; drain. Rinse under cold water; snip into 2" lengths with kitchen shears and return to bowl.
Meanwhile, soak arame in 1/2 cup cold water in a small bowl until softened, 8–10 minutes. Drain; set aside.
Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl. Transfer ⅓ cup lemon-chile shoyu to bowl with noodles and toss to coat. Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 tsp. sesame seeds to remaining shoyu in large bowl and gently toss; season with salt.
Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds.
Shoyu can be made 1 day ahead. Cover and chill.
Shrimp Poke With Pickled Radishes

Ingredients:
6 red radishes, trimmed, thinly sliced
3/4 cup white wine vinegar
3 tablespoons sugar
1 teaspoon crushed red pepper flakes
2 teaspoons kosher salt, divided, plus more
1 1/2 cups short-grain sushi rice
1 tablespoon dried hijiki (seaweed)
1 1/2 pounds large shrimp, peeled, deveined
1 medium shallot, finely chopped
1/4 cup soy sauce
1 tablespoon plus 2 teaspoons gochujang (Korean hot pepper paste)
4 teaspoons unseasoned rice vinegar
1 tablespoon fish sauce
2 teaspoons honey
1 teaspoon toasted sesame oil
2 cups baby mizuna or arugula
2 teaspoons toasted sesame seeds

Instructions:
Place radishes in a small bowl. Bring white wine vinegar, sugar, red pepper flakes, 1/2 tsp. salt, and 3/4 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over radishes and let cool. Cover and chill at least 2 hours.
Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 1 1/2 cups water in a medium saucepan, season with 1 1/2 tsp. salt and let sit 30 minutes.
Bring rice to a boil. Reduce heat to low, cover, and cook until rice is tender, 18–22 minutes. Remove from heat and let sit (still covered) 10 minutes, then fluff with a fork; keep warm.
Soak hijiki in 1/2 cup cold water in a small bowl until softened, 10–12 minutes. Drain; set aside.
Bring a medium pot of water to a boil; season generously with salt. Add shrimp, cover pot, and remove from heat. Let sit until shrimp are cooked through, about 3 minutes. Drain and transfer shrimp to a bowl of ice water; let cool. Drain and pat dry; cut into 1/2" pieces. Set aside.
Whisk shallot, soy sauce, gochujang, rice vinegar, fish sauce, honey, and oil in a large bowl. Add reserved hijiki and shrimp to honey-gochujang dressing; toss to coat. Cover; chill 1 hour. Taste and season with more salt if needed.
Divide rice among bowls and top with shrimp mixture, drained pickled radishes, and mizuna. Sprinkle with sesame seeds.
Radishes can be pickled 5 days ahead; keep chilled. Shrimp can be cooked 8 hours ahead; cover and chill.
Salmon Poke on Greens with Wasabi Peas

Ingredients:
1 teaspoon sugar
1/2 teaspoon finely grated peeled ginger
2 tablespoons unseasoned rice vinegar, divided
2 Persian cucumbers, thinly sliced
Kosher salt
2 scallions
3 tablespoons white or dark soy sauce
1 tablespoon plus 1 1/2 teaspoons mirin
1 tablespoon plus 1 1/2 teaspoons fresh grapefruit juice
1 teaspoon fresh lemon juice
5 heads of Little Gem lettuce, cores removed, leaves separated
12 ounces fresh salmon, cut into 1/2-inch pieces
1 avocado, cut into 1/2-inch pieces
1/4 cup prepared wasabi green peas, crushed
Furikake (for serving)

Instructions:
Whisk sugar, ginger, and 1 Tbsp. vinegar in a small bowl. Toss cucumbers and a pinch of salt in a sieve, then gently massage cucumbers to expel excess liquid. Add cucumbers to sugar mixture; cover and chill until cold, at least 30 minutes. Taste pickled cucumbers and season with more salt if needed.
Meanwhile, remove dark green tops from scallions and thinly slice on a diagonal; transfer to a small bowl of ice water and let sit until scallions begin to curl, 10–15 minutes. Drain scallion tops, then squeeze out excess liquid with paper towels.
Thinly slice pale green and white parts of scallions, then whisk in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and remaining 1 Tbsp. vinegar to combine. Transfer 3 Tbsp. ponzu to a second medium bowl. Add lettuce to bowl used to make ponzu; toss to coat and season with salt. Add salmon to second bowl with 3 Tbsp. ponzu and gently toss to coat. Add avocado, drained pickled cucumbers, and scallion tops to bowl with salmon and toss again. Season with more salt if needed.
Divide dressed lettuce among bowls. Top with salmon mixture and wasabi green peas; sprinkle with furikake.
Cucumbers can be pickled 3 days ahead; keep chilled. Ponzu can be made 1 day ahead; cover and chill.
Roasted Salmon with Celery and Bulgur Salad

Ingredients:
1/2 cup walnuts
1 (1 1/2-pound) piece skin-on salmon fillet
Kosher salt
1/2 cup coarse whole grain bulgur (not quick-cooking)
2 bunches small white turnips (about 1 1/2 pounds total), trimmed
4 tablespoons olive oil, divided; plus more for drizzling (optional)
1/4 cup plain Greek yogurt
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice, plus more for drizzling
4 celery heart stalks, plus leaves for serving
1/4 preserved lemon, flesh removed, rind finely chopped
1/4 cup finely chopped golden raisins
1/4 cup parsley leaves with tender stems

Instructions:
Preheat oven to 350°F. Toast walnuts on a small rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool slightly, then finely chop.
Increase oven temperature to 450°F. Place a shallow baking dish in oven to heat. Season salmon generously with salt; set aside.
Cook bulgur according to package directions. Set aside.
Halve turnips, or cut into quarters or sixths if larger. Toss in a large bowl with 1 Tbsp. oil; season with salt. Arrange, cut side down; in preheated roasting dish. Cook until deep brown underneath, 15–20 minutes. Reduce oven temperature to 325°F. Toss turnips and push them to one side of dish. Place salmon on the other side; roast until flesh is opaque and nearly cooked through, 12–15 minutes.
Whisk yogurt, vinegar, 2 Tbsp. lemon juice, and 3 Tbsp. oil in a medium bowl to combine. Add walnuts, celery, preserved lemon, and raisins and toss to coat; season with salt. Fold in bulgur.
Arrange turnips on serving platter and drizzle with lemon juice. Scatter bulgur salad over platter. Break salmon into large pieces and arrange over bulgur salad. Top with celery leaves and parsley leaves; drizzle with more oil, if desired.
Polish-Style Pizza with Mushrooms and Chives (Zapiekanka)

Ingredients:
1 (8–9") soft hoagie roll or small Italian loaf, split in half lengthwise
1 tablespoon unsalted butter
1 small onion, finely chopped
8 ounces white or crimini mushrooms, trimmed, finely chopped
Kosher salt, freshly ground black pepper
1/4 cup ketchup
1 cup grated part-skim mozzarella
2 slices deli ham, torn in half
"Mayonnaise
thinly sliced chives
french fried onions (such as Frenchs)
drained canned corn kernels
and/or chopped pickles (for serving)"

Instructions:
Preheat oven to 375°F; line a rimmed baking sheet with foil. Place bread halves cut side up on sheet.
Melt butter in a medium skillet over medium heat. Cook onion, stirring, until translucent, 3–4 minutes. Add mushrooms and lightly season with salt and pepper; cook, stirring occasionally, until liquid is evaporated and mixture cooks down to a spreadable consistency, about 10 minutes more. Let cool.
Spread 2 Tbsp. ketchup on each piece of bread. Divide mushroom mixture between pieces. Sprinkle mozzarella over each, leaving a bit in reserve. Top cheese with ham, then sprinkle ham with remaining cheese. Bake zapiekanki until bread is golden and crisp and cheese is lightly browned and bubbly, 12–14 minutes. Top with mayonnaise and your choice of toppings.
Wild Mushroom and Parsnip Ragout with Cheesy Polenta

Ingredients:
2 tablespoons olive oil, divided
1 small onion, coarsely chopped (about 3/4 cup)
1 garlic clove, finely chopped
1 thyme sprig
1 medium parsnip (about 7 ounces), peeled, finely chopped
12 ounces mixed wild mushrooms, such as maitake, shiitake, porcini, and/or crimini, cut into 1/2" pieces
1 tablespoon miso paste
1 tablespoon tomato paste
1/2 teaspoon cornstarch
1 3/4 teaspoons kosher salt, divided, plus more
1/4 cup red wine
1 cup quick-cooking polenta
5 cups (or more) whole milk
1/2 cup grated Parmesan, divided
1/4 cup roasted
unsalted hazelnuts
chopped

Instructions:
Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2–3 minutes. Add parsnip and cook until parsnip begins to soften, 3–5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5–7 minutes more.
Add miso, tomato paste, and 3/4 tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 1/2 cups room-temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out, and cook until sauce is thick enough to coat the back of a spoon, 10–12 minutes. Taste and season with salt if needed.
Meanwhile, cook polenta, 5 cups milk, and 1 tsp. salt according to package directions. When polenta thickens, stir in 1/4 cup cheese. Taste and add salt and milk, if needed.
Transfer polenta to a large serving bowl. Top with mushroom ragout, remaining 1/4 cup cheese, and hazelnuts.
Fluke Poke With Coconut Rice and Pickled Onions

Ingredients:
1 medium red onion, thinly sliced
1 cup unseasoned rice vinegar
1/3 cup plus 1/2 teaspoon sugar
2 teaspoons kosher salt, plus more
11/2 cups jasmine rice
3/4 cup unsweetened coconut cream (from a 14-ounce can)
1 large jalapeño, thinly sliced
3 tablespoons white soy sauce
1 1/2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon finely grated peeled ginger
1 garlic clove, finely grated
12 ounces fluke, cut into 3/4x1/4-inch pieces
1/2 cup coarsely chopped unsalted, roasted macadamia nuts or cashews
1/2 cup torn cilantro leaves with tender stems
1 toasted nori sheet
torn into bite-size pieces

Instructions:
Place onion slices in a medium bowl. Bring vinegar, 1/3 cup sugar, 2 tsp. salt, and 1/2 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Immediately pour brine over onion and let cool. Cover and chill at least 1 hour.
Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice, coconut cream, and 1 1/2 cups water in a medium saucepan, season lightly with salt, and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 15–18 minutes. Remove from heat and let sit (keep covered) 10 minutes; fluff coconut jasmine rice with a fork. Keep warm.
Mix jalapeño, soy sauce, lime zest, lime juice, oil, ginger, garlic, and remaining ½ tsp. sugar in a medium bowl. Add fluke, macadamia nuts, and drained pickled red onion to jalapeño-ginger dressing; season with salt and toss gently to combine. Add cilantro and toss again.
Divide rice among bowls and top with fluke mixture and pieces of nori.
Red onion can be pickled 5 days ahead; keep chilled. Dressing can be made 1 day ahead; cover and chill.
Midnight Puppy Chow

Ingredients:
2.5 ounces milk chocolate, chopped, or 1/2 cup milk chocolate chips, 1/4 cup creamy peanut butter, 1/4 cup pure maple syrup, 1/2 teaspoon kosher salt, 4 cups Chex cereal, 1/2 cup unsweetened cocoa powder, preferably dark, 1/4 cup powdered sugar

Instructions:
Heat chopped chocolate or chips, peanut butter, maple syrup, and salt in a large heatproof bowl in a microwave on high 30 seconds. Stir to combine, then microwave 30 seconds more and stir until melted and smooth. Add cereal and gently toss with a rubber spatula until coated. Transfer to a large resealable plastic bag.
Whisk cocoa powder and powdered sugar in a small bowl. Pour over cereal in bag, seal, and shake until coated. Pour out onto a parchment-lined rimmed baking sheet and let cool.
Amaya’s Migas

Ingredients:
1 tablespoon vegetable oil, 2 cups dime-sized tortilla pieces or crushed tortilla chips, 1/2 cup chopped tomato, 2/3 cup chopped onion, 1 jalapeño chile, stemmed, seeded, and chopped, 2 eggs, 1/2 cup cheddar cheese

Instructions:
Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts.
Homemade Sprinkles

Ingredients:
1/2 cup freeze-dried raspberries, 1/4 cup plus 2 tablespoons powdered sugar, 1/2 teaspoon dried or powdered egg whites, Pinch of kosher salt, 1/4 teaspoon lemon extract

Instructions:
Pulse raspberries in a food processor until finely ground (you should have a scant 1/4 cup). Sift powdered sugar and raspberry powder through a very fine-mesh sieve into a medium bowl; discard raspberry seeds.
Whisk dried egg whites and 1 Tbsp. warm water in a small bowl until frothy. Whisk in salt.
Pour egg white mixture into raspberry mixture and stir with a spatula until thick but fully incorporated. Stir in lemon extract. Mixture should be smooth, satiny, and very thick; if it seems too stiff to stir, add 1/2 tsp. water.
Fit a pastry bag with a #2 round icing tip, if using. Transfer mixture to pastry bag or plastic bag (cut off 1 corner before piping to make a very small opening). Pipe long, straight lines, small hearts, dots, letters, or any other favorite shape onto a parchment-lined rimmed baking sheet.
Let sit at room temperature until hardened, at least 8 hours or up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven 2–2 1/2 hours). Break sprinkles piped into lines into various lengths, if desired.
Sprinkles can be made 1 week ahead; store in an airtight container at room temperature.
Charred Chicken with Sweet Potatoes and Oranges

Ingredients:
4 skin-on, bone-in chicken thighs
Kosher salt
4 garlic cloves, finely grated
3 tablespoons fresh lemon juice, divided
5 tablespoons olive oil, divided
1 large or 2 medium sweet potatoes, scrubbed
3 large sprigs rosemary
1 blood orange, thinly sliced, plus wedges for squeezing
1 (15-ounce) can chickpeas, rinsed
1/2 cup Castelvetrano olives, pitted
3 ounces feta
crumbled (about 1/2 cup)

Instructions:
Preheat oven to 450°F. Place chicken in a large bowl and season with salt. Add garlic, 2 Tbsp. lemon juice, and 2 Tbsp. oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinade, draining off any excess; discard marinade. Set chicken aside.
Prick sweet potato all over with a fork and roast on a small foil-lined rimmed baking sheet until tender, about 1 hour. Let sit until cool enough to handle.
Once potato comes out of the oven, start cooking the chicken. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chicken, skin side down, until skin is very brown (it should get very dark; as long as you don’t smell it outright burning it will be all the better with some char), about 5 minutes. Transfer to oven and roast, keeping skin side down, until cooked through, 18–22 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into skillet. Place chicken, skin side up, on a plate along with rosemary sprigs. Set skillet over medium-high. Cook orange slices just until golden and slightly softened, about 30 seconds per side. Transfer to plate with chicken.
Toss chickpeas, olives, and feta with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice in a large bowl; season chickpea salad with salt.
Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with orange slices, chickpea salad, and rosemary leaves. Squeeze orange wedges over everything when at the table.