We couldn’t celebrate Ina’s memoir release week without a roast chicken! And Edy Massih’s Spatchcock Sumac Chicken offers a flavorful twist on this classic dish.
The bird is generously coated with a rub of sumac, cumin, and Baharat – Edy’s version is a blend of allspice, black pepper, coriander, cinnamon, cloves, nutmeg, and cardamom.
After roasting until golden brown and cooked through, the chicken is bathed in a zesty mixture of lemon, olive oil, and apple cider vinegar. This acidic dressing balances the rich, meaty flavors perfectly.
A final sprinkling of parsley adds a nice pop of color!
Edy, Ina would undoubtedly be proud of this delicious creation!
Book: Keep It Zesty, page 169
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Baharat
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
