Chicken in Sumac
I used to frequent a Turkish kebab shop in West London. This marinade for the chicken, was influenced from to many visits there. Sumac has a lemony flavour and when mixed with garlic and a few other aromatics provides an authentic Ottoman flavour to the dish when dry rubbed in. I roasted the chicken with potatoes for 45 minutes but it’s equally as tasty barbecue or grilled. Serve ironically with a Greek salad – combined they work perfectly for lunch or dinner.
Servings: People
Ingredients
- 500 grams Chicken thighs Thighs & wings (£1.33)
- 1 Whole Lemon
- 3 cloves garlic peeled & minced (£0.09)
- 5 grams Chilli Flakes (£0.04)
- 13 ml olive oil Tablespoon (£0.07)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 5 Minutes
Cook Time: 45 Minutes
- Mix all the ingredients together and then smother over the chicken. Need to marinade overnight or for at least 2 hours before cooking.
- Slice for lemon into 8 wedges and lay the chicken on top. Roast in a medium oven for 45 minutes. Alternatively grill or barbecue, basting and turning often.
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