RACHEL LETT
An adaption of Ottenleghi’s famous Sumac Chicken. Sumac isn’t typically found in British kitchens, but I highly recommend you pop it on your next shopping list. It’s a spice (dried berry), with a sour taste and brings food to life —luckily it’s now widely available in supermarkets.
Roasted Sumac & Lemon Chicken
SERVES 8
4 chicken legs or 1 whole chicken, quartered
2 shallots, peeled and sliced
2 garlic cloves, crushed
1 1/2 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon chilli flakes
2 tablespoon sumac
5 sprigs thyme
1 1/2 teaspoon salt
4 tablespoon olive oil
1 tablespoon water
1 lemon, finely sliced
50g pine nuts, parsley
Ingredients
In a large freezer bag, add all the ingredient, apart from 1 tablespoon sumac, pine nuts and parsley. Tightly seal the freezer bag, mix and massage all ingredients together.
Leave to marinate for a few hours or in the fridge overnight.
When ready to cook, preheat the oven to 200°C (392°F)
Transfer the chicken and marinate into a roasting tray—make sure the chicken is skin side up. Dust the chicken with the remaining one tablespoon sumac, and roast for 30–40 minutes until golden and cooked through.
While the chicken roasts, toast the pine nuts in the oven for 5–7 minutes until golden (keep a close eye as they can burn easily).
Transfer the chicken to a serving dish and garnish with toasted pine nuts, chopped parsley and season with salt and pepper.
Eat hot or cold—perfect lunchbox filler!