Barbecued Sumac Chicken Recipes

SUMAC CHICKEN BREASTS

Steps:

• Rub sumac into the chicken breasts and pour balsamic vinegar over and marinate for 30 to 60 minutes in the fridge.
• Spray oven tray with olive oil spray or use baking paper lined tray and bake in 180degC (350degF) oven for 20-30 minutes or until cooked, depending on thickness of chicken breast.
• This can also be cooked on the stove top or bbq.

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)

Steps:

• Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
• When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
• In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
• To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.

LEMONY SUMAC GRILLED CHICKEN BREASTS WITH FATTOUSH

Steps:

• In a large bowl, whisk together the garlic powder, 1 tablespoon sumac, 2 teaspoons kosher salt, a few cracks of pepper, the zest of 2 lemons, the juice of 1 lemon, 2 tablespoons vinegar, and 1/2 cup of the olive oil.
• Pat the chicken dry and cut each breast in half horizontally. Add to the marinade and turn to coat evenly. Let marinate for 30 minutes at room temperature or up to overnight in the refrigerator.
• Preheat a grill or grill pan over high heat.
• Combine the tomatoes, cucumbers, and onion in a colander or sieve inside of another large bowl to drain any excess liquid from the tomatoes. Season with salt and toss to combine.
• In a large mason jar, combine the remaining 1 teaspoon sumac, juice of 1 lemon, 1 teaspoon vinegar, and 1/2 cup olive oil. Add salt and pepper, to taste. Cover and shake to combine.
• Grill the chicken over high heat until grill marks form and the chicken is cooked through, 2 to 3 minutes per side. Transfer to a plate to rest.
• Add the pita chips to the dressing if there's room in the jar and shake to combine. Otherwise, toss the pita chips with the dressing in a medium bowl.
• Wipe out the tomato juices from the large bowl, add the salad, parsley, pita chips, and dressing, and toss to combine.
• To plate, top the grilled chicken with fattoush and enjoy!