I love Mediterranean Cuisine, and I have been planning to make a Grilled Chicken with Sumac since quite some time. The tart tangy taste and the lovely red-purple color of the spice is something that I quite love. Also, I saw one of my friends post a lovely Mezze platter in her social media page a few days back. While her platter had lamb chops, it gave my craving the final push. I am quite happy with the way this dish turned out. Also, the fact that I did not have to labor in front of a stove made this even more pleasurable. The marinade was perfect and the chicken inturn turned out juicy, flavorful and went perfectly well with the Hummus, Tzatziki, Grilled Potatoes and Cucumber Salad.
Also, here are the recipes for Classic Hummus, Purple Hummus and Beetroot Hummus.
Ingredients:
2 pcs chicken leg + thigh, with the skin on (500 gms)
For the marinade:
1.5 tsp sumac powder
1.5 tbsp lemon
1.5 tbsp olive oil
1/4 tsp cumin powder
1/4 tsp nutmeg, clove & cinnamon powder (use allspice powder if you have)
1/2 tbsp honey
7-8 peppercorns, ground
5 pods garlic, crushed
Salt to taste
To Grill:
1 garlic, cut into half
1 potato, boiled to 90 percent done with skin on
1 onion, sliced into round pieces
Method:
Clean wash the chicken and dry it using a kitchen towel. Using a sharp knife, make some marks or gash on both sides, so that the marinade and flavor seep in.
Mix all the ingredients for the marinade.
Rub the marinade on the chicken and keep it for 4 hours, or overnight.
Preheat oven for ten minutes at 200 degrees
Put the chicken on a baking dish or tray, with the bottom side at the top. Add all the juices. Layer the potato, garlic and onions on the side. Grill it at 170 degrees for 20 minutes.
Then turn it upside and grill for another 10 minutes at 170 degrees. Then increase the temperature to 200 degrees and grill for another 15 minutes. Check, if the skin is crispy and golden it is done. You can add another few minutes if you want more crispy and golden skin.
Relish with accompaniments of your choice. It goes well with Pita Bread, Hummus, Yoghurt based dips, or even a little herb rice. Get your hummus recipe here
Also a recipe for beetroot hummus here
Ingredients:
2 pcs chicken leg + thigh, with the skin on (500 gms)
For the marinade:
1.5 tsp sumac powder
1.5 tbsp lemon
1.5 tbsp olive oil
1/4 tsp cumin powder
1/4 tsp nutmeg, clove & cinnamon powder (use allspice powder if you have)
1/2 tbsp honey
7-8 peppercorns, ground
5 pods garlic, crushed
Salt to taste
To Grill:
1 garlic, cut into half
1 potato, boiled to 90 percent done with skin on
1 onion, sliced into round pieces
Method:
Clean wash the chicken and dry it using a kitchen towel. Using a sharp knife, make some marks or gash on both sides, so that the marinade and flavor seep in.
Mix all the ingredients for the marinade.
Rub the marinade on the chicken and keep it for 4 hours, or overnight.
Preheat oven for ten minutes at 200 degrees
Put the chicken on a baking dish or tray, with the bottom side at the top. Add all the juices. Layer the potato, garlic and onions on the side. Grill it at 170 degrees for 20 minutes.
Then turn it upside and grill for another 10 minutes at 170 degrees. Then increase the temperature to 200 degrees and grill for another 15 minutes. Check, if the skin is crispy and golden it is done. You can add another few minutes if you want more crispy and golden skin.
Relish with accompaniments of your choice. It goes well with Pita Bread, Hummus, Yoghurt based dips, or even a little herb rice. Get your hummus recipe here
Also a recipe for beetroot hummus here
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