ROASTED SUMAC CHICKEN

This is a Middle Eastern dish and traditionally they use whole chicken with the skin. Sumac is a kind of sour berry which is used in a lot in cooking which gives the food a tangy, lemony flavour and pink colour. In case you don't find the sumac powder in the place where you live, you can try out this recipe using ground anardana / pomegranate.

Ingredients:
Chicken ... whole or leg thigh pieces (I have used 4 thigh pieces)
Onions ... 2 medium
Olive oil ... 6 tbsps
Sumac ....... 1 tbsp
Black pepper.. 1/4 tsp
Paprika ..... 1/2 tsp
Garlic ....... 1 tbsp
Zaatar ....... 1 tbsp ( this is tangy condiment used in most of the Middle Eastern recipes. It has Sumac (anardana powder / pomegranate) dried mint, crushed sesame seeds and other spices )
You may use garam masala if you don't get Zaatar
Vinegar ........ 1 tbsp
Salt ......... to taste (zaatar has a little salt in it too.if you are using that add accordingly)

Garnishing : Onion rings sauteed with sumac and salt.

Slice the onions and separate the rings. Take a little olive oil in a pan and place the rings. Sprinkle a little sumac powder and salt. Stir fry for half a minute and switch off the gas. Cover it with a lid until you are ready to use. It cooks in the steam.

Method:
1. Clean the chicken and make slits with a knife for better marination.

2. Mix the spice powders, mentioned above with 2 tbsps of olive oil and vinegar.

3. Marinate the chicken with this paste and set it aside for few hours.

4. Line a baking tray with foil paper and pour some olive oil. Place the chicken pieces and drizzle a little olive oil on top.
5. Roast the chicken in the oven until done.(250 degrees first 15 minutes, then reduce to 200)
It takes about 45 minutes to 1 hour depending on the size of the oven and the chicken. (whole chicken takes a little longer)

Serve this on the bed of onion rings sauteed with sumac..

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