Sumac Chicken Recipe Rick Stein

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OVEN-ROASTED CHICKEN WITH SUMAC, POMEGRANATE MOLASSES, CHILLI & SESAME SEEDS



Oven-roasted Chicken with Sumac, Pomegranate Molasses, Chilli & Sesame Seeds image

This easy and delicious chicken marinade from Rick Stein's book From Venice To Istanbul is great as part of a Middle Eastern feast.

Provided by Rick Stein

Categories     Dinner

Time 35m

Number Of Ingredients 9

2 tbsp Sumac
2 Large Garlic Cloves, crushed
1/2 tsp Dried Chilli Flakes
1 tbsp Tomato Puree
1 tbsp Pomegranate Molasses
1 tsp Sea Salt
6-8 Skin on, bone in Chicken Thighs
Light Olive Oil
Sesame Seeds

Steps:

  • Combine the sumac, garlic, chilli flakes, tomato puree, pomegranate molasses and sea salt to make a thick marinade in the bottom of a large plastic bag.
  • Add the chicken, push out all the air and tie a knot in top. Massage until all of the chicken is well coated, and leave in the fridge to marinate for an hour. You can leave it longer though, if it makes meal planning easier!
  • Spread the chicken out well over a large baking tray (if you squash them together, they won't go crisp, golden and glossy). Drizzle a little oil over each and sprinkle with sesame seeds before roasting in a 200 degrees (390 fahrenheit) oven for half an hour. You'll be able to tell when the chicken is done when the skin is crisp and if you stick a sharp knife into the thickest part of the thigh, the juice that runs out is clear.
  • Serve with either Bandit Potatoes (they're really unique, flavoured with honey and freshly grated nutmeg) from the book and a green salad, or my Giant (Israeli) Couscous with Pomegranate & Pistachios.

POMEGRANATE AND SUMAC ROAST CHICKEN



Pomegranate and sumac roast chicken image

Pomegranate and sumac chicken is an ideal dish for an outdoor summer party. I favour cooking it in the oven because the marinade is apt to burn on a barbecue. Sumac is Turkey's favourite spice. It's a red berry with an astringent, lemony flavour, the fruit of a small bush. This dish is ideal as part of a warm and cold buffet where people have a bit of everything including a rice pilaf.

Provided by Rick Stein

Categories     Main course

Yield Serves 4-6

Number Of Ingredients 9

1 whole chicken, about 2kg/4lb 8oz, jointed into 8 pieces (or the equivalent weight in leg and thigh pieces)
3 tbsp olive oil
1 tbsp sesame seeds
2 tbsp ground sumac
2 large garlic cloves, crushed or grated
½ -1 tsp chilli flakes
1 tbsp tomato purée
1 tbsp pomegranate molasses
1 tsp salt

Steps:

  • Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour.
  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.)

CHICKEN WITH LEMONS, SUMAC & SPICED YOGURT



Chicken with lemons, sumac & spiced yogurt image

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

1 large free-range chicken (about 1.5kg/3lb 5oz in size)
3 lemons , cut into eights
handful black, pitted olives
3 small shallots , peeled and left whole
6 garlic cloves , peeled and squashed
2 tbsp sumac (see Know-how, below)
1 tbsp vegetable oil
1 tsp each ground coriander and cumin
½ tsp each ground turmeric and mustard seeds
½ tsp chilli powder , mild or hot, depending on taste
500g pot natural yogurt
1 long red chilli , thinly sliced
bunch spring onions , sliced

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

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