Sumac baked chicken with pine nuts

This recipe was inspired by one of the marvellous 'Moro' cookbooks from Sam and Sam Clarke. Sumac, a sharp, lemony powder, ground from red berries give this dish its distinctive fresh taste. Serve with simple tomato salad, a creamy-garlic hummus, homemade pitta breads and you will be in Casablanca - possibly.

Sumac baked chicken with pine nuts

Sumac baked chicken with pine-nuts
Servings:	Serves 4
Calories per serving:	454
Ready in:	1 hour 15 minutes
Prep. time:	15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review Sumac, the strange herb you see everywhere! 4.8/5 There are sumac trees all around us, and I never knew that's where the spice came from. Jerry, aka Chef)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 tablespoons olive oil.
• sea salt and freshly ground black pepper.
• 1 medium whole chicken, jointed, as shown here, skin on.
• 12 spring onions, roughly chopped.
• 2 tablespoons sumac powder.
• A pinch of oregano.
• 2 tablespoons sherry vinegar or red wine vinegar.
• Small pinch of cumin seeds, bruised in a mortar and pestle.
• 50 g pine nuts.
• 3 tablespoons water.

• 

  Ready for the oven

• 

  Sumac 'fruit' cones remain on the tree for more than a year

• 

  The Sumac tree has really pretty leaves in the Autumn

Mise en place

• Preheat the oven to 220° C (425° F - gas 7)

Method

1. Heat 3 tablespoons of the oil a small oven proof casserole dish or Dutch oven.
2. Season the chicken pieces with salt and pepper and brown them, skin-side first, a few at a time and reserve. Discard the oil.
3. Lay the onions in the base of the pan and sprinkle with half of the sumac, the remaining tablespoons of oil, salt, pepper, 1 tablespoon of the sherry vinegar and the cumin seeds and a pinch of oregano.
4. Place the chicken pieces on top, skin-side up. Sprinkle with the pine nuts and the remaining sumac.
5. Heat the pan for a 3 or 4 minutes on the hob just to get it sizzling then place in the oven and bake for 35 minutes.
6. Place the chicken pieces on a preheated serving dish, deglaze the pan with the remaining tablespoons of sherry vinegar, add the water and mix well to produce a sauce.
7. Pour over the chicken and serve immediately.

Serving suggestions

Serve with hummus, homemade pitta bread and a simple tomato salad.

Variations

I added a whole onion, roughly chopped, with the spring onions.

See also

• Get chicken pieces the economical way, joint the chicken yourself

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