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
- 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
- Put the spices, ginger, garlic, oil and lemon juice into a big bowl.
- Add the chicken pieces and mix all together.
- Heat a heavy skillet. Add 2 tbsp of olive oil.
- Add the chicken pieces, cover and cook in a low heat for about 20 minutes.
- Take the lid off and higher the heat so the chicken gets a bit browned and crisp on the edges.
- 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.