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Yum! Sumac Chicken Recipe! Originally used by tanners in ancient Egypt as a natural coloring agent, Sumac today is one of Israel’s most widely used spices. With hundreds of Sumac species grown all over the world, Rhus coriaria is the only species wildly grown and cultivated in Israel. With its unique piquant, lemony spice, the possibilities for using Sumac are endless! For you, Artza has chosen to share one of the most delicious recipes to transform your classic roast chicken into a dish you will absolutely love!
INSTRUCTIONS
Place the chicken in a bowl and add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice, and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, for 1 to 3 hours. Heat the oven to 37’F . Transfer the chicken, onion slices, and any juices to a baking sheet and roast until the juices run clear for approx. 40 minutes. In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil until golden brown, then transfer to a paper towel to drain. To serve, heat the bread and transfer it to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac, and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil and enjoy!!
INGREDIENTS
- 2 POUNDS Chicken Thighs and Drumsticks
- 4TBS Fresh Lemon Juice
- 4 TBS Olive Oil
- 1 1⁄2 TBS Sumac Spice
- 4 Garlic Cloves, Crushed
- 1⁄2 TSP Ground Cumin
- 1⁄2 TSP Ground Allspice
- 1⁄4 TSP Ground Cinnamon
- PINCH Sea Salt
- PINCH Black Pepper
- 4TBS Fresh Lemon Juice
- 1 Sliced Red Onion
- 2 TBS Pine Nuts
- HANDFUL Chopped Parsley
- Pita/flat bread For serving
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