Rick Stein Sumac Chicken Food

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

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.)

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.

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.

SUMAC CHICKEN BREASTS

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.