Roasted Sumac Chicken
Sumac is one of the more exotic spices that we carry. With it's deep purple color and fruity, tart and astringent taste sumac is almost magical in the way that it brings out the flavor of other foods and spices. This roasted chicken recipe is easy to prepare and with the addition of the sumac is an excellent introduction to Middle Eastern cooking.
You could use this recipe to prepare a whole chicken, but we chose to just use boneless, skinless chicken breasts.
We served this dish with a side of saffron infused couscous and peas.
- 1 LB boneless, skinless chicken breasts
- 1 medium red onion
- 1 Tablespoon Dried Thyme Leaf
- 2 Tablespoon balsamic vinegar
- 1 Tablespoon olive oil
- 2 teaspoons Sumac
- In a pot, heat the marinade ingredients until sugar and salt have dissolved. Allow to cool.
- Place chicken in a shallow dish and pour marinade over the chicken.
- Allow to marinade 4-6 hours or overnight, if you have the time.
- Heat oven to 400 degrees.
- Peel the onions and cut into wedges.
- Place the onions in a roasting pan and drizzle with the vinegar and oil.
- Remove chicken from the marinade and discard the remaining marinade
- Pat the chicken dry with a paper towel and rub with olive oil
- Place chicken in the roasting pan and sprinkle the chicken on both sides with the Sumac
- Cover the roasting pan with foil and roast in the onion for 30-40 minutes or until chicken is cooked through.
- Serve the chicken with the onions and any cooking juices from the pan.
Nutritional Information (per serving - includes 1/2 cup serving of couscous):
Sat Fat 1g
Trans Fat 0g
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