I’ve started loving sumac as a way to brighten and add acid to a dish. This particular preparation was a huge crowd pleaser and is simple to prepare. Sumac should be red and have a great fragrance. I get mine from Spice Ace in San Francisco.
As a warning it can get a touch smokey when cooking so be prepared with a couple open windows. Also turn your fan off if using a convection oven.
|1 Whole Chicken|
|1 Tablespoon Sumac|
|1 Teaspoon Sambal Oelek Chili Paste|