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Cd0fcf23 43cf 4af2 ac68 d8f63058406c  2016 05 04 04 04 32
AntoniaJames
AntoniaJames

Another burnished beauty. Heat oven to 500°. Cut the back out of a chicken; slice a medium onion. Pile slices in the middle of a large cast iron skillet, place the chicken on top, and sprinkle the chicken generously with kosher salt. Add a half glass of water. Roast for 30 minutes. Meanwhile, slice another onion, crush a few garlic cloves, and finely chop 2 rinsed preserved lemon quarters. Stir together in a small bowl a couple pinches of dried thyme, a dash each of ground allspice and cinnamon and a heaping tablespoon of sumac. Grind some black pepper over it. After 30 minutes of roasting, lift the chicken, throw in the aromatics, thyme and spices and give it all a good stir. Pour a glass of dry white wine over the chicken and roast for another 45 minutes for a 5 pound chicken. Let roasted chicken rest; add a cup of water to the skillet and bring to a simmer, stirring and scraping up any hard bits. Reduce for about a minute. Serve the carved chicken with the onion sauce. ;o)
#notrecipe #notarecipe #chicken #sumac #HowMotherCooks #HowMotherPlans #nocontest #weeknight #WeeknightDinner

Yuridia Sanchez-Herrera
Sounds and looks delicious! Will try it for sure ??
Lynn
Lynn
Love your flavor adds to this. Very Ottolenghi -ish. I'll put sumac, za'atar, preserved lemon, Aleppo pepper on anything. ?