Roasted Sumac Chicken

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DELICIOUS

Description

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.

Ingredients

1 Whole Chicken
1 Tablespoon Sumac
1 Teaspoon Sambal Oelek Chili Paste
Grapeseed Oil
Salt
* Click to ingredient to choose one

Directions

1
Preheat oven to 425
2
Take the chicken out and pat it dry
3
Rain salt down over the chicken
4
In a bowl put the sumac and sumac in with a couple pinches of salt.
5
Slowly pour in oil (about a tablespoon) while mixing with a fork to create a paste.
6
Using a pastry brush cover the chicken in the paste making it look coated in the bright red grains.
7
Put a remote thermometer probe deep in the breast avoiding bone.
8
Roast until it hits 155 then pull out and cover in tin foil.
9
In 10 minutes of rest serve (it will have cooked a bit more to 165 by now). Depending on the size of the chicken 40-95 minutes.
10
Carve and serve.