Rick Stein Sumac Chicken Recipes
POMEGRANATE AND SUMAC ROAST CHICKEN
Pomegranate and sumac chicken is an ideal dish for an outdoor summer party. I favour cooking it in the oven because the marinade is apt to burn on a barbecue. Sumac is Turkey's favourite spice. It's a red berry with an astringent, lemony flavour, the fruit of a small bush. This dish is ideal as part of a warm and cold buffet where people have a bit of everything including a rice pilaf.
Provided by Rick Stein
Categories Main course
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.)
SUMAC CHICKEN BREASTS
I have taken this recipe from Moxie's Sumac Salmon #61262 because we loved it so much and wanted to try sumac with chicken. It worked! Just love the flavour of sumac, wish it hadn't taken me so long to discover it. Marinating time isn't included in prep. time - I didn't have time to marinate for more than 15 minutes tonight and it was still wonderful.
Provided by Ninna
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Rub sumac into the chicken breasts and pour balsamic vinegar over and marinate for 30 to 60 minutes in the fridge.
- Spray oven tray with olive oil spray or use baking paper lined tray and bake in 180degC (350degF) oven for 20-30 minutes or until cooked, depending on thickness of chicken breast.
- This can also be cooked on the stove top or bbq.
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