Myra's Kitchen Blog » Sumac Chicken

When my photography teacher waxed enthusiastic about his favorite sumac chicken, I started thinking about how much I like the sour, astringent flavor that that the purple spice imparts to dishes. I am especially fond of the combination called za’atar, a mix of sumac, thyme, and sesame seeds, which is typically baked into Middle Eastern flat breads.

I hadn’t cooked with sumac for a while, and the thought of making a delicious chicken with the spice was intriguing.

My first version, which had sumac and salt rubbed in, over, and around the chicken was tasty, but not as tasty as I wanted. The flavor needed a bit more complexity.

First I mixed fresh thyme, salt, sumac, minced garlic, and extra virgin olive oil into a paste.

I butterflied open the chicken, then slipped the paste under the skin of the chicken I had bought at Union Square green market.

I flipped the chicken and then brushed it with olive oil, and sprinkled it with more sumac, some dried thyme, and some garlic powder, salt and freshly ground black pepper.

Sprinkling the Outside with Thyme, Sumac, Garlic Powder, Salt and Pepper

I then transferred the chicken to the refrigerator to let the flavors seep into the meat. It’s great if you can make this dish a day in advance and let it marinate overnight.

So far I’ve cooked the chicken two ways. The first time I just placed it on a rack and put it in a 400˚F oven for about 50 minutes until a thermometer in the thigh registered about 175˚F.

The next time I set the chicken on a grill pan skin side down and put a weight on it. I used this nifty iron, but a cast iron skillet or anything weighty works just as well.

Press the Chicken to get Grill Marks

I grilled it over medium-high heat for about 8 minutes until some serious browning appeared, and I then flipped the chicken and transferred it to a rack in a pan and placed it in a 350˚F. oven for another 40 minutes.

It was delicious this way, even almost tasting as if it had been grilled outdoors. Of course you could grill it on an outdoor grill, but for me, in Manhattan, this was not a possibility.

The bird was succulent, with bright zesty flavor. I served it with mujadarrah (rice and lentils with caramelized onions) and salad one time, and mujadarrah and roasted asparagus another.

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