Recipe

Chicken With Sumac Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 8 months ago The blending of sumac, oil, and fat from the chicken soaking into the flatbread will make you wonder how anything so simple can result in such complex flavors and aroma. The combination of soaked bread underneath and crispy bread on top makes quite ... More Prep:20m Cook:60m Servings:4	Jimrug1
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The finished product

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Ingredients

4 loaves pita bread or Syrian Flatbread

2 1/2 Cups Onions Slivered into thin strips

5 Tbls Ground Sumac (Available at many Specialty Stores)

3 - 4 lb Chicken cut into 4 - 6 pieces

1/4 Cup (or more) Good Olive Oil

1 Lemon (halved)

Garnish:

Chopped parsley

Chopped Scallions

Directions

Preheat oven to 450 -500 F

Rub Chicken pieces all over with Lemon. Season all sides with Salt and Pepper. Set aside.

In a heavy skillet, caramelize onions in 2 Tbls of the oil. Transfer to a blender and puree.

Open up pita so it is one layer thick. Tear into bite sized pieces.

Line a 10 - 14 inch baking dish (or roasting pan) with 2/3 of the bread. Spread pureed onion mixture over the bread. Salt and pepper onion and bread liberally. (Some cooks scatter extra raw slivered onions on top of the caramelized onions)

Sprinkle 2 Tbls of Sumac over it all.

Place Chicken pieces on top of the bread. Sprinkle 3 Tbls of ground Sumac over the chicken. Add more Salt and Pepper. Drizzle Olive Oil over the Chicken.

Cover Chicken with remaining bread pieces and drizzle on any remaining Olive Oil. Squeeze any remaining juice from Lemons over the entire lot. (Option: Drizzle 1/2 cup chicken broth around the edges of the pan.)

Bake for 1 hour. Check every 15 -20 min as it bakes. When bread on top begins to get to dark, Cover loosely with foil. Cooking time will depend on size of Chicken pieces and oven temp.

To Serv: Remove bread and mound in the center of a platter. Surround with the Chicken pieces. Garnish with chopped Parsley & Scallions.

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Comments

berry 1 year, 8 months ago said:
Hi Jim... How are you??? this is wonderful... Thanks, I told you that I would be the first one reading your Lebanese or Middle E. recipes...

grandmommy 1 year, 8 months ago said:
Jim, This sounds really good. I love the taste of sumac and five tablespoons... Wow! This sounds very easy and flavorful. Thanks for the post. A 5 I'm sure.

sheba 1 year, 8 months ago said:
We love sumac, I even put it in some of my salad dressings. Great recipe

linebb956 1 year, 8 months ago said:
What is sumac? This I have never heard of..The only one I know of is the one that grew wild up north.. and we would get a major rash from it?

skoch 1 year, 7 months ago said:
Love sumac! Gotta try this.

maggiehc 1 year, 7 months ago said:
I love sumac, but the only recipes I have that use it are for fattoush. It's such a great tart flavor. I can't wait to try this!

lunasea 1 year, 6 months ago said:
I made this for the second time today - with more great reviews. Thanks so much, Jim hon. The only thing I did differently this time was dressed the chicken with parsley, scallions - and some toasted pine nuts and almonds. Nice textural thing....

You're right, this is so simple on its face - but the seasonings, onions and chicken drippings lift this dish to heaven. The sumac is wonderful and adds such a tart nuance - we all loved it.

Served with your chickpea and coriander cakes with tahini (Oustanding!!) http://www.grouprecipes.com/41854/chick-pea-and-coriander-cakes-with-tahini.html . Also did the yogurt sauce to serve with and some shredded lettuce and pickles. A Greek Salad, lots of flatbread...fresh fruit and I made Simsimeyeh (a sesame seed and honey treat) for a dessert. Nice wine. Wow - it all rocked our culinary world. You rock!

Hugs,
~Vickie

lunasea 1 year, 6 months ago said:
Adding a pic...

Hugs,
~Vickie

sas 1 year, 3 months ago said:
Jim: This sounds absolutely delicious. If The Vick loved it, I am sure I will love it too. I just hope no one confuses the ground sumac for the poison sumac found in North America (like "linebb956"). Thanks-can't wait to try.

ontheedge 1 year, 3 months ago said:
Thank you so much for this recipe. i made this tonight and it was TERRIFIC! it's going in the regular rotation. i served it with green beans cooked with garlic, onions and fresh tomatoes.

trigger 1 year, 1 month ago said:
The finish ed product is making me real hungry my friend for your Chicken With Sumac the extra lemon adds zip to the finished dish too. Yummy!
Five forks

greenlord 1 year, 1 month ago said:
Sumac is a really interesting flavor that is not widely used. Sounds like a really different and outstanding chicken recipe! High 5.

lunasea 1 year ago said:
I just wanted to report that I gave this recipe to my mom awhile back - and she finally made it today. I supplied her the ground sumac and some pine nuts (my add). She bought the pita and chicken, et al, and oh yeah - she served it up and she and my brother loved it. She called me earlier today to let me know she was making it and asked me a question or two. She just called me back to rave. Kudos, Jim sweetie - we're enlightening and expanding Southern food worlds here. Heh...and yay! I wish I could give you ten forks for her - but she did send her thanks to you. :D

borinda 1 year ago said:
I am fascinated. My initial reaction was... EAT POISON SUMAC??? Clearly not!

tagi77 10 months, 2 weeks ago said:
This one got 5 forks... It's similar to "Masakhan" which is from Palestinian origins...I think anything made with sumac is good...

knoxcop 10 months, 1 week ago said:
I always thought sumac was poisonous! Who knew?! I love the tastes and complex flavors of these kinds of foods. This is really interesting, thanks!--Kn0x--

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