SUMAC CHICKEN BREASTS
I have taken this recipe from Moxie's Sumac Salmon #61262 because we loved it so much and wanted to try sumac with chicken. It worked! Just love the flavour of sumac, wish it hadn't taken me so long to discover it. Marinating time isn't included in prep. time - I didn't have time to marinate for more than 15 minutes tonight and it was still wonderful.
Provided by Ninna
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Rub sumac into the chicken breasts and pour balsamic vinegar over and marinate for 30 to 60 minutes in the fridge.
- Spray oven tray with olive oil spray or use baking paper lined tray and bake in 180degC (350degF) oven for 20-30 minutes or until cooked, depending on thickness of chicken breast.
- This can also be cooked on the stove top or bbq.
CHICKEN WITH LEMONS, SUMAC & SPICED YOGURT
Love roast chicken but want to give it a summer twist? John Torode, MasterChef judge and chef shows you how
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Two things happen to the chicken. First, season the inside. In a bowl mix the lemons, olives, shallots and garlic with half the sumac and some salt. Scrunch them all together and add 1 tbsp of water. Open the bird up and pour the mix into the cavity.
- Then the outside. Take the oil and the rest of the sumac and rub onto the chicken, massaging it into every part possible. Roast for 11⁄2 hrs or until cooked through and the juices run clear when a skewer is inserted into the thickest part of the leg.
- While the chicken is cooking, mix all the ingredients for the spiced yogurt with some salt - if you like it a little milder, deseed the chilli before slicing it. Carve the chicken and serve topped with a dollop of the yogurt.
Nutrition Facts : Calories 537 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 56 grams protein, Sodium 0.66 milligram of sodium
MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)
Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.
Provided by Mayukh Sen
Categories dinner, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. 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, 1 to 3 hours.
- When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
- In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
- To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer 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.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED CHICKEN WITH SUMAC AND ONIONS
I first had this at a friend's house and it's since become a staple part of my repertoire of recipes. It's another easy but delicious dish, and goes extremely well with the slow cook morrocan lamb dish on this site (#142446).
Provided by amanda l b
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 170 degrees celsius (325 fahrenheit).
- In a frying pan, heat half the oil until medium-hot. Cook the chicken in batches until all sides are lightly browned. Remove and set aside.
- Add the remaining olive oil to the pan and cook the onions for 10 minutes or until golden. Add the garlic and sumac and cook for a furthr 2 minutes. Spook half the mixture into a deep baking dish and arrange the chicken pieces on top. Cover with the remaining onion, pour in the chicken stock and cover with foil.
- Bake the chicken for about 1 hour. Remove the dish from the oven and allow to rest for 5-10 minutes. Season to taste and serve with couscous or rice.
Nutrition Facts : Calories 597.7, Fat 21.9, SaturatedFat 4.8, Cholesterol 312.1, Sodium 371.4, Carbohydrate 20.5, Fiber 2.7, Sugar 8.5, Protein 76.3
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- Preheat oven to 350°. Mix allspice, cardamom, cumin, and 2 Tbsp. sumac in a small bowl to combine.
- Season chicken all over with salt in a large bowl. Rub with half of spice mix, pressing and working it into the meat.
- Heat ¼ cup oil in a large ovenproof skillet over medium-high. Cook chicken, turning occasionally, until golden brown on both sides and some fat is released, 3–5 minutes per side. Transfer chicken to a large plate, leaving fat in skillet.
- Return skillet to medium-high heat. Cook onions, scraping any browned bits on bottom of skillet and adding a splash of water if pan gets dry, until softened and golden brown, 18–25 minutes. Sprinkle with remaining spice mix and continue to cook, stirring frequently, until fragrant, about 30 seconds. Add ¼ cup water, season with salt, and bring to a simmer. Nestle chicken back into skillet, skin side up, and transfer to oven. Bake, uncovered, until liquid is mostly evaporated and chicken is cooked through, 30–35 minutes. Let cool 10 minutes in skillet.
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- Marinate the chicken with spice mixture, using your hands to evenly coat all the pieces. If you have time, you can pre-marinate for 1-2 hours in the fridge, but it's fine if you don't
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