When you buy strange spices on a whim
and then have to find ways to use them.
This Mediterranean chicken was a hit.
From amazing Egyptian chef Suzy Karadsheh
NOTE: requires an overnight marination (or at least 4 hours)
The Marinade
In a mixing bowl, combine
- the juice of 2 lemons
- 2/3 cup extra virgin olive oil
- 1 Tbs sumac
- 1 Tbs allspice
- 1 Tbs cinnamon
- 1 tsp sweet Spanish paprika
- 7 large cloves garlic, crushed
- 1 medium red onion, sliced
- 1/2 large lemon, sliced
The Chicken
In a deep dish, place
- 4 chicken breasts, bone in, skin on
Sprinkle with
- Salt and pepper
and cover with the marinade, working it beneath the skin of the chicken.
Cover pan and place in fridge overnight or for at least 4 hours.
The Roasting
Preheat oven to 400°.
Transfer chicken and marinade to a baking dish.
Sprinkle with
- a little more sumac
- a little more paprika
- 1 Tbs za'atar
Work under the skin another
- 1 Tbs za'atar
Roast 40 - 45 minutes.
When ready to serve, sprinkle with
- a little more paprika
- 1 Tbs za'atar
- Toasted pine nuts
- Fresh parsley
