Sumac, Fennel and lemon Chicken 

Sumac Fennel Chicken 021
I love Donald Skehan! He is so cute, so lovely. And My goodness he cooks! I was reading about his Za’atar Chicken as he calls it the other day and I thought I’ll give it a go.  Obviously it’s adapted from Donald Skehan with my own twist to it. I reckon this will be a perfect recipe for the BBQ season. Can’t wait! It’s Kids friendly, bright in color and zingy. Use any parts of the chicken. Drumsticks, thighs or a whole chicken and serve it with roasted baby potatoes, couscous, rice or corn on the cobs.
Sumac, Fennel and lemon Chicken 
Recipe Type: Dinner, Lunch
Cuisine: Middle Eastern
Author: Mira
  • Whole Chicken 1.6 kg
  • 2 tbsp of garlic paste
  • 1tsp ginger paste
  • 2 tbsp sumac plus 1/2 tsp extra
  • 1 tbsp garam masala powder plus 1/2 tsp
  • Juice of 1 lemon
  • 1 small fennel shaved
  • Salt to taste
  • 2 tbsp olive oil
  1. Put the spices, ginger, garlic, oil and lemon juice into a big bowl.
  2. Add the chicken pieces and mix all together.
  3. Heat a heavy skillet. Add 2 tbsp of olive oil.
  4. Add the chicken pieces, cover  and cook in a low heat for about 20 minutes.
  5. Take the lid off and higher the heat so the chicken gets a bit browned and crisp on the edges.
  6. Turn off the heat completely and shave the fennel and sprinkle the rest of the sumac and garam masala.
 Note: You can use the same spices for a BBQ or a roast.
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