Sunday, 16 October 2016

Roast chicken with sumac, za’atar and lemon

Yotam Ottolenghi’s roast chicken with sumac, za’atar and lemon
 Yotam Ottolenghi’s roast chicken with sumac, za’atar and lemon: ‘Super-simple and packed with flavour.’ Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay
This recipe is so popular, we should maybe have renamed the book Roast ChickenAnd Other Recipes. It’s super-simple, packed with flavour, and the marinade does all the work. It just needs rice, roast potatoes or pitta alongside, and perhaps a garlicky yoghurt or tahini sauce. Serves four.
In a big bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, a teaspoon and a half of salt and a good grind of pepper, then leave in the fridge to marinate for a few hours or overnight.
1 large chicken, quartered
2 red onions, peeled and thinly sliced
2 garlic cloves, peeled and crushed
60ml olive oil, plus extra to finish
1½ tsp ground allspice (pimento)
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
200ml chicken stock (or water)
Salt and freshly ground black pepper
2 tbsp za’atar
20g unsalted butter
50g pine nuts
20g parsley, roughly chopped
Heat the oven to 220C/425F/gas mark 7. Put the chicken skin side up in a big oven tray, pour in the marinade and sprinkle za’atar on top. Roast for 30-40 minutes, until the bird is coloured and just cooked through.
Meanwhile, melt the butter in a small frying pan, add the pine nuts and a pinch of salt, and cook over a moderate heat, stirring constantly, until golden. Transfer to a plate lined with kitchen paper to drain.
Transfer the hot chicken and onions to a platter, and scatter over the nuts, parsley and a drizzle of oil. If you like, sprinkle with more za’atar and sumac before serving.

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