Roast Chicken with Sumac, Za'atar and Lemon
Cookbook
Page 122
Cuisine: Middle Eastern
Course: Main Courses
Photo by Zosia
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Reviews
2 reviews,
average rating 5.0 / 5
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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 min... Read more
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 min... Read more
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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.