Chicken sumac recipe

With crispy skin and citrusy flavor these one pan sumac chicken thighs are perfect for weeknight dinner or family gathering.

This Sumac Chicken recipe with lemon and potatoes is bursting with flavor! A delicious one-pan Middle Eastern meal your whole family will love! Allow 1 hour of marination time for the best flavor!

This Sumac Chicken recipe with lemon and potatoes is bursting with flavor! A delicious one-pan Middle Eastern meal your whole family will love! Allow 1 hour of marination time for the best flavor!

This is an ode to the first thing Nick ever cooked for Molly – chicken. His was rubbery, unflavored and basically inedible, the opposite of this dish. Hers is inspired by Middle Eastern flavors: juicy chicken thighs with crispy skin and cloaked in a spicy zhug sauce. Which is why Molly is the cook in the family and Nick does the dishes.

This BBQ Sumac Chicken recipe is tangy, spicy, and bursting with flavor! It's easy to prepare and oven instructions are also included!

Sumac chicken delivers on earthy, tangy flavors with a garlicky, lemon yogurt sauce as a fast and effortless dipping sauce.

There is something about a chicken roasting in the oven that makes me feel like everything’s going to be ok. Such a simple, humble dish has an amazing power to reassure and comfort. And we could all use a little comfort right now. This roast chicken is comfort food with a zesty attitude. The recipe […]

This week I'm sharing a delicious meat recipe from one of my favourite chefs Ottolenghi: roast chicken with za'atar, sumac and lemon. This recipe for Ottolenghi's roast chicken comes from his debut cookbook, Ottolenghi, first published in 2008. The bestselling cookbook features all the best recipes from his deli & restaurant Ottolenghi in London. I'm

At Tanoreen in Bay Ridge, Brooklyn, chef Rawia Bishara prepares her version of musakhan, a staple Palestinian slow-cooked chicken dish smothered in silky onions and bright, lemony sumac, set on top of flatbread. Traditionally it’s made by roasting a whole chicken, but here it’s broken down into parts for easier browning and faster cooking. When serving, don’t forget about tearing off pieces of the bread: It will have soaked up some of the juices from the chicken and the sweet onions.