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