Sumac chicken...?!
Sumac chicken...?
anyone have any good chicken recipes with sumac in it?
Answers:
My regular sumac chicken is as follows.
toss whole chicken breast in a mix of olive oil, lemon juice,salt, pepper, cumin and sumac. marinate 2 hours.
place in ceramic oven dish with one sliced onion and 1 can (400g) drained and rinsed chick peas and 2 tablespoons currants, add the rest of marinade and 1 cup of water. bake covered for 1/2 hour, then take the cover off to brown the chicken and reduce the sauce. season and serve with herbed cous cous, stirfried spinach, yoghurt with preserved lemon. sprinkle with pomegranate seeds.
Ingredients
1 (3 to 3 1/2 pound) chicken
Coarse salt and freshly ground black pepper
2 tablespoons ground sumac
5 tablespoons olive oil, divided
2 large red onions (about 1 pound), sliced thinly
2 large garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley
3/4 pounds dense bread (such as farm bread or pane de casa), cut into 1-inch cubes
3 Kirby cucumbers, quartered lengthwise, cut into 1/4-inch slices, and tossed with a big pinch of salt
1 large ripe summer tomato, cored and cut into chunks
Juice of 1/2 lemon, or to taste
Cut the backbone out of the chicken with kitchen shears and flatten the chicken. Season it generously with salt and pepper on both sides. Make a paste with the sumac and 2 tablespoons of olive oil, and rub the paste into both sides of the chicken. Refrigerate on a plate―no need to cover―for about 8 hours. Or, if you haven’t planned ahead, just leave the seasoned chicken on the counter while you prepare the onions and bread.
Heat the oven to 375°F.
Put the onions and the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Salt the onions and cook, stirring once in a while, until they are limp and turning gold at the edges, around 9 minutes. Add the garlic and parsley, and cook until fragrant, about 30 seconds. Scrape the onions into a large mixing bowl and add the cubed bread. Toss.
Oil a casserole dish large enough to hold the bread in a single layer (I use a 12-inch round terra-cotta dish). Scrape in the bread and onions, and spread them out. Set the chicken on top of the bread and roast for 1 hour.
Set the chicken on a cutting board and let it rest for 10 minutes.
Scrape the bread out into a big mixing bowl and let it cool for about 5 minutes. Add the cucumbers and tomato, squeeze in the lemon juice, and toss. Check for salt and pepper, and add more lemon juice if you want.
Pile the salad onto a platter. Cut the chicken into quarters and arrange it around the salad. It’s ready to serve.
The leftover salad is great as a snack. Check to see if it needs another shot of lemon.
if you dont lke this one look at the second link there are others
Sumac chicken with fruit and nut rice
Preparation Time 20 minutes
Cooking Time 50 minutes
Ingredients (serves 4)
2 tbs pistachio kernels
1 tbs olive oil
1 brown onion, halved, thinly sliced
200g (1 cup) basmati rice
1 tsp ground cumin
3 green cardamom pods
Pinch of ground cinnamon
50g (1/4 cup) dried apricots, finely chopped
45g (1/4 cup) sultanas
500ml (2 cups) chicken stock
4 (about 200g each) single chicken breast fillets, excess fat trimmed
1/2 tsp sumac
1 bunch broccolini, trimmed, halved crossways
2 tbs toasted slivered almonds
Method
Preheat oven to 190°C. Place the pistachio kernels on a baking tray. Bake in preheated oven for 5 minutes or until lightly toasted. Remove from oven and set aside to cool slightly. Coarsely chop and set aside.
Heat 3 tsp of the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and light golden.
Add the rice, cumin, cardamom pods and cinnamon, and cook, stirring, for 1 minute or until aromatic. Transfer the rice mixture to a 2L (8-cup) capacity ovenproof baking dish. Add the apricots and sultanas, and stir to combine.
Place the stock in a medium saucepan over high heat. Bring to the boil. Remove from heat. Pour the hot stock over the rice mixture. Cover tightly with foil or a tight-fitting lid and bake in oven for 35 minutes or until all the liquid is absorbed. Remove from oven.
Meanwhile: heat the remaining oil in the frying pan over high heat. Add the chicken and cook for 2 minutes each side or until light brown. Transfer to a baking tray and sprinkle with sumac. Bake in oven for 10 minutes or until cooked through. Remove from oven and set aside for 5 minutes to rest.
Place the broccolini in a steamer over a saucepan of simmering water (make sure the steamer doesn't touch the water). Steam, covered, for 6-8 minutes or until bright green and tender crisp.
Use a fork to stir the pistachios and almonds through the rice. Cut the chicken across the grain into thick slices. Divide the rice and chicken among serving plates. Serve with broccolini.
Source
Australian Good Taste - August 2005 , Page 102
Recipe by Tracy Rutherford
Sumac chicken with dried fruit & nut rice
ngredients (serves 4)
* 2 tbs pistachio kernels
* 1 tbs olive oil
* 1 brown onion, halved, thinly sliced
* 200g (1 cup) basmati rice
* 1 tsp ground cumin
* 3 green cardamom pods
* Pinch of ground cinnamon
* 50g (1/4 cup) dried apricots, finely chopped
* 45g (1/4 cup) sultanas
* 500ml (2 cups) chicken stock
* 4 (about 200g each) single chicken breast fillets, excess fat trimmed
* 1/2 tsp sumac
* 1 bunch broccolini, trimmed, halved crossways
* 2 tbs toasted slivered almonds
Method
1. Preheat oven to 190°C. Place the pistachio kernels on a baking tray. Bake in preheated oven for 5 minutes or until lightly toasted. Remove from oven and set aside to cool slightly. Coarsely chop and set aside.
2. Heat 3 tsp of the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and light golden.
3. Add the rice, cumin, cardamom pods and cinnamon, and cook, stirring, for 1 minute or until aromatic. Transfer the rice mixture to a 2L (8-cup) capacity ovenproof baking dish. Add the apricots and sultanas, and stir to combine.
4. Place the stock in a medium saucepan over high heat. Bring to the boil. Remove from heat. Pour the hot stock over the rice mixture. Cover tightly with foil or a tight-fitting lid and bake in oven for 35 minutes or until all the liquid is absorbed. Remove from oven.
5. Meanwhile: heat the remaining oil in the frying pan over high heat. Add the chicken and cook for 2 minutes each side or until light brown. Transfer to a baking tray and sprinkle with sumac. Bake in oven for 10 minutes or until cooked through. Remove from oven and set aside for 5 minutes to rest.
6. Place the broccolini in a steamer over a saucepan of simmering water (make sure the steamer doesn't touch the water). Steam, covered, for 6-8 minutes or until bright green and tender crisp.
7. Use a fork to stir the pistachios and almonds through the rice. Cut the chicken across the grain into thick slices. Divide the rice and chicken among serving plates. Serve with broccolini.
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Chicken With Sumac(Jujeh Al Sammak):
25 min 10 min prep
4 servings
1 kg chicken thighs
1 small onion, grated
2 garlic cloves, crushed
3 tablespoons olive oil
2 teaspoons ground sumac
1 teaspoon ground cinnamon
pepper
salt
1. Place the chicken pieces in a dish.
2. Mix the remaining ingredients together, pour over chicken.
3. Marinate for several hours or overnight.
4. Grill or barbecue, turning 3 or 4 times and basting frequently with the marinade until the chicken is browned.