Roast Chicken with Sumac, Za'atar and Lemon

Page 122

Cuisine: Middle Eastern | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

The only real complaint was that this was "too flavorful" - voiced by my 15 yr old daughter.

The chicken picked up the flavors very effectively after the 24h marinade. Next time I would use less red onion -- I used only one, but it was huge, and for just a single scrawny chicken. I might also use slightly less lemon - maybe only 1/2 sliced. The kids found the flavor a bit too sour, but adults just loved it.

(0) comment (0) useful  

Delicious, succulent chicken with very bright yet rich flavour.

The chicken pieces are marinated for many hours (or overnight) in an interesting mix of ingredients: broth, fresh lemon, onions, garlic, sumac, allspice, cinnamon. They’re then roasted in the same marinade after the addition of za’atar. I didn’t have this spice blend but had the ingredients for it so seasoned the chicken with those instead. I also didn’t bother frying the pine nut garnish, just toasted them in the oven for a few minutes while the chicken was roasting.

This dish was very easy to put together, produced juicy chicken, and made the most wonderful, lemony sauce…..all we needed was some fresh bread to sop it up with and a salad to complete the meal.

(edited 27th July 2012) (0) comment (3) useful  

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