“What is this spice?” mom asked when I took the sumac out of the spice cabinet. “Sumac” I answered, “and what are you using it for?” she continued “you can add it to rice, to meatballs, today I’m using it for chicken”. Mom and dad came to visit us, and as usual mom would enter the kitchen.
But at that time of my life I was the one that enjoyed cooking for them , and she would stand in my small kitchen and watch. Well ,mom never could sit doing nothing. “Looks good that dish you’re making, what was the name of that spice?” “sumac”I repeated and handed her the jar. The roasted chicken with sumac was a success! I used spices that my parents weren’t familiar with, and they were thrilled to experience a whole new world of flavors.
A few weeks later, i visited my parents and being my mother’s son, I went into the kitchen. “I see you bought sumac” I said taking the sealed container from the cabinet. “Yes” mom answered “but I haven’t use it yet”. When the sumac stayed closed a few months later I asked mom why she didn’t use it, “when you used it, it was really tasty, but I can’t find the right dish to use it in. Take it, you’ll find better use for it.”
Roasted chicken with sumac has many variations, but they all share the same basic principle. Tender chicken served on a bed of pocketless pita and caramelized onions. I prefer roasting the chicken over cooking it in water. I caramelize the onion separate from the chicken. The dish is assembled before serving.
Roasted chicken with sumac and lemon
4 Chicken legs
8 sliced onions
3 garlic cloves thinly sliced
1 lemon sliced to thin disks
4 TSP sumac
1 Tsp paprika
½ tsp ground allspice
½ tsp ground cardamom
½ tsp ground cinnamon
4 TSP olive oil
Salt and black pepper to taste
1 cup chicken broth
½ olive oil
Sliced almonds
Chopped parsley
4 Pocketless pita
Mix the spices and half of the sumac with 4 TBS of olive oil. Rub the mix on the chicken leg to cover well. Place chicken in an oven proof baking pan, cover and refrigerate for a few hours.
Heat oven to 400F (200 c). Roast chicken for 15 min. Lower temperature to 350F (175 c) cover with aluminum foil and continue roasting until fully cooked and tender about 1-1.5 hours.
Heat oil in a large and deep frying pan to medium heat. Put in the onions, add the rest of the sumac, salt and pepper. Lower the heat and fry for about 30 min stirring every few minutes.
When both, chicken and onions are ready, brush pita with olive oil. Lay a layer of onion, add almonds and parsley and place a leg of chicken on top. Serve warm.