Sumac-Spiced Roasted Chicken with Preserved Lemon, Onions Recipe
and pine nuts Sumac is a vibrant red berry found in the Middle East. Dark burgundy in colour, it is dried and ground to a coarse powder. The flavour is lemony, earthy and slightly sour. It can be found at any specialty market. Preserved lemons can be found in a specialty market, or you can make the Delicious Dish Preserved Lemons but plan ahead because they will take three to four weeks to ferment.
Ingredients
- 1½ tbsp sumac
- ½ tsp paprika
- 2 tsp kosher salt or 1 tsp sea or table salt,
- plus more for seasoning the onions and
- garlic
- 2 tbsp olive oil, plus more to drizzle in the
- roasting dish
- 2 onions, sliced thinly
- 2 cloves garlic, smashed
- 1 whole chicken, cut in eighths or the
- equivalent in pieces (bone-in)
- To Make the Chicken Topping
- ¼ cup honey
- Peel from ¼ of a preserved lemon, diced
- finely*
- 1 tbsp olive oil
- ⅓ cup toasted pine nuts, half left whole,
- half crushed (put them in a baggie and
- crush them with the bottom of a glass)
- Additional sumac for sprinkling
- Arabic Taboon bread or pita for serving
Instructions
- 1
Preheat oven to 400˚F convection or 425˚F regular bake.
- 2
Combine the sumac, paprika, salt and oil in a bowl.
- 3
Drizzle a roasting dish (large enough to hold the chicken with a little space in between each piece) with olive oil and place the onions and garlic at the bottom of the pan. Sprinkle with salt.
- 4
Rub the sumac and oil mixture all over the chicken and arrange the chicken skin-side-up on top of the onions and garlic.
- 5
To Make the Chicken Topping: Mix the honey, diced preserved lemon peel and olive oil together in a small bowl. Drizzle all over the chicken pieces. Sprinkle with the whole and crushed pine nuts and additional sumac.
- 6
Bake for about 45 minutes to 1 hour.
- 7
Serve with Taboon bread or pita dipped into the pan juices. Serves 3-
- 8
*You can buy ready-made Preserved Lemons or make Delicious Dish Preserved Lemons.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Sumac-Spiced Roasted Chicken with Preserved Lemon, Onions?
This Sumac-Spiced Roasted Chicken with Preserved Lemon, Onions recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 21 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this sumac-spiced roasted chicken with preserved lemon, onions ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.