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Roast Chicken with Sumac, Za’atar and Lemon

Roast Chicken with Sumac, Za’atar and Lemon

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This is a deliciously aromatic dish from Chefs Yotam Ottolenghi and Sami Tamimi. Here, they combine the exotic flavours of sumac and za'atar with lemon to give roast chicken a powerful sharp kick. Try serving the chicken with Etti's Herb Salad, warm pita bread and a garlicky yogurt sauce, made by mixing Greek yogurt with crushed garlic, olive oil, salt and pepper.

Roast Chicken with Sumac, Za'atar and Lemon by Chefs Yotam Ottolenghi and Sami Tamimi

Ingredients

1 large organic or free-range chicken, divided into quarters; breast and wing, leg and thigh
2 red onions, thinly sliced
2 cloves garlic, crushed
4 tbsp olive oil, plus extra for drizzling
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
scant 1 cup (200 mL) chicken stock or water
1 1/2 tsp salt, plus extra
1 tsp freshly ground black pepper
2 tbsp za'atar
4 tsp (20 g) unsalted butter
6 tbsp (50 g) pine nuts
4 tbsp chopped flat-leaf parsley

Preparation

  1. In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt and pepper. Leave in the fridge to marinate for a few hours or overnight.
  2. Preheat the oven to 400 F. Transfer the chicken and its marinade to a baking sheet large enough to accomodate all the chicken pieces lying flat and spaced well apart. They should be skin side up. Sprinkle the za'atar over the chicken and onions and put the pan into the oven. Roast for 30 to 40 minutes, until the chicken is coloured and just cooked through.
  3. Meanwhile, melt the butter in a small frying pan, add the pine nuts and a pinch of salt, and cook over medium heat, stirring constantly, until they turn golden. Transfer to a plate lined with paper towels to absorb the fat.
  4. Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts and a drizzle of olive oi. You can sprinkle on more za'atar and sumac, if you like.

From Ottolenghi, by Yotam Ottolenghi and Sami Tamimi

Yield: 4 servings

 

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