Pomegranate And Sumac Roast Chicken Food

POMEGRANATE AND SUMAC ROAST CHICKEN

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.)

SUMAC ROAST CHICKEN

Steps:

• Preparation: Lay the chicken breast side up. Being careful not to tear the skin, separate it from the flesh by easing your finger underneath the skin. Gently work your fingers as far up the breast meat as you can, then as far down the legs as you can. (This separation will allow for crisper skin during roasting.) Then dry the chicken thoroughly with paper towels.
• Seasoning: Salt the chicken all over, lightly on the wings and heavier on the breasts, legs, and thighs. Sprinkle about ½ teaspoon inside the cavity. Then liberally season the chicken all over with sumac in an even layer, sprinkling some inside the cavity as well. Liberally grind pepper over the chicken. Refrigerate, uncovered, for 3 hours. After 3 hours, remove chicken from the refrigerator and allow it to come to room temperature, 1 hour. Meanwhile, preheat the oven to 450 degrees F.
• Roasting: Thoroughly dry the chicken again with paper towels, inside and out. Twist and tuck the wing tips under the chicken for even cooking. Over high heat, preheat a cast-iron skillet that is just big enough for the chicken to fit in. If you don't have cast-iron, use a heavy-bottomed stainless steel pan. (If you're using stainless steel, add a bit of vegetable oil to the pan right before adding the chicken.) When the skillet is very hot, turn heat to medium and add the chicken, breast side down. Turn heat back to high and cook for about 30 seconds; then place the skillet in the oven. Cook for 30 minutes. (Total roasting time will be about 1 hour.)
• Resting: After 30 minutes, remove skillet from the oven. Use tongs and a meat fork to flip the chicken over so it is breast side up. Place back in the oven and cook for another 25-30 minutes, or until a thermometer inserted into the middle of the breast reads 150-155 degrees F. (Note: Chef Berglund prefers his chicken slightly under the USDA-recommended temperature of 165 degrees F. The temperature will continue to rise a bit as the chicken rests after roasting.) Remove chicken from the pan and let rest before carving, breast side up and loosely covered with aluminum foil, 30-35 minutes.
• Carving: Slice the skin between each leg and breast to loosen the leg portions, but allow them to stay attached. Turn the cavity away from you; then slice alongside either side of the breast plate to the joint between the wing and the carcass. Remove the breast and wing on one side, then the other. Flip the chicken over, cut around the leg and thigh, and remove. Repeat with the other leg and thigh. (Optional: Cut the leg and thigh into two pieces, then cut each breast into two pieces.) Arrange on a serving platter and serve immediately.

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)

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.

POMEGRANATE CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
• Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
• Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.

CHICKEN WITH LEMONS, SUMAC & SPICED YOGURT

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.

SUMAC SKIRT STEAK WITH POMEGRANATE REDUCTION

Steps:

• Bring pomegranate juice, sugar, and 1/4 teaspoon salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat, then boil until reduced to about 1/3 cup, 20 to 30 minutes.
• Preheat broiler.
• Meanwhile, stir together sumac, pepper, and remaining 3/4 teaspoon salt. Cut steak into pieces to fit in a large shallow baking pan and pat dry. Transfer steak to baking pan and sprinkle evenly with sumac mixture, then let stand about 10 minutes.
• Broil steaks 3 to 4 inches from heat, turning over once, 2 to 3 minutes total for thinner pieces, 3 to 4 minutes for thicker pieces for medium-rare. Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.
• While steak stands, heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then cook shallot, stirring occasionally, until golden, 3 to 5 minutes. Add Port and simmer until reduced to a glaze, 2 to 3 minutes. Add meat juices accumulated on plate and bring to a simmer. Whisk in pomegranate reduction and lemon juice. Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.
• Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.

MOROCCAN ROAST CHICKEN WITH APRICOTS

Steps:

• Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
• Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
• Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
• Serve the chicken with any cooking juices, the apricots and saffron yogurt.