Sumac Chicken
This is a variation of Musakhan, but instead of the traditional onion-infused flat bread, you’ll serve it atop an onion-loaded, spiced-up brown rice. If you don’t have sumac on hand, add extra lemon and make it anyway. But since sumac adds such a unique and earthy tang, consider adding it to your pantry at some point.
Ingredients:
- 1 whole chicken, quartered (or the equivalent)
- 3 large yellow onions, chopped
- 2 cups brown rice, cooked
- 2 tablespoons paprika
- 2½ teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 1 cup olive oil, divided
- 1½ teaspoons turmeric
- ¾ cup toasted pine nuts
- Sumac, to garnish
- Chopped parsley, to garnish
- Lemon wedges, to garnish
Directions:
- Preheat the oven to 425 degrees.
- Combine spices in a bowl and sprinkle both sides of the chicken pieces.
- Put the chicken skin-side up on a large baking dish and pour over ¼ cup of the oil.
- Cover tightly with foil; bake about an hour. (It’s done when the juices run clear.)
While the chicken cooks…
- Sauté the onions over medium-high heat, 10 to 12 minutes.
- Add the spices, cook another minute, then remove from the heat.
To serve: Place the chicken pieces on top of the onion brown rice. Go to town sprinkling with toasted pine nuts, sumac, parsley and lemon wedges.
Serve immediately.
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Sumac Chicken
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