Sumac Chicken with Lemon

Best marinated overnight - even just for an afternoon - this healthy Sumac Chicken recipe is punchy, zingy and very delicious (not to mention low cholesterol). Based on another great Ottolenghi recipe from "The Cookbook", this dish is easy to prepare, but super tasty - and is perfect served with some flatbread, some grilled salad and some yoghurt dip. If you don't have Sumac (which, let's be honest, not many of us do) you could use some Thyme and Lemon Zest.


  • Jointed Chicken (Free Range)
  • 1 tbsp Sumac
  • 1 tsp Cinnamon
  • 1tsp Allspice
  • 3 Cloves Garlic
  • Salt & Pepper
  • Lemon, sliced
  • 2 Red Onions, sliced roughly
  • 200ml Veg Stock

Joint the Chicken – and remove all the skin.  4 or 8 pieces would work depending on whether you want smaller or larger pieces of roasted Chicken

[In terms of where you get your meat from… I know I’m always banging on about this, but please do make sure your chicken is free-range, and that is has had some fun in an actual field before you roast it.  I’d say that getting meat directly from the butcher is definitely better than shopping at supermarkets; not least because you’re more likely to be buying what you ordered (ie not horse) but also because butchers tend to be smaller, family run and independent businesses and we should support this, not just make board members of supermarkets richer.  Deep breath. ]

Throw all the marinade ingredients into a bowl – the Sumac, Cinnamon, Allspice, Garlic, Lemon and Red Onion slices – also the Stock (cold)

Add the pieces of Chicken to the bowl, and mix really well so the marinade definitely covers all the meat

Marinate overnight – or for a couple of hours

Pre-heat the oven to 200˚c

Put the Chicken into a roasting tray with all the marinade too – and roast for 40 – 50 minutes or until the Chicken is definitely cooked properly.  Add a dash of water if, during cooking, it looks like it is drying out at all

Great served with Pilav, with Flatbread, with Bulgur Wheat or with a big Salad!

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