Ingredients
- 1200 - 1500g whole chicken
- ½ tsp sea salt
- ½ tsp pepper
- 2 tbs sumac spice
- 5 tbs olive oil, divided (2 + 3)
- 2 large onions, sliced into thin slices
- 2 cloves of garlic, chopped
- 2 tbs fresh parsley, chopped
- 300 g whole wheat bread, cubed
- 3 cucumbers, small, quartered lengthwise, cut into small slices
- 2 fresh tomatoes, cored and cut into chunks
- Juice ½ lemon, or to taste
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Sumac chicken and bread salad
Time: 20 minutes prep, 60 minutes cook
Servings: 4 servings
Directions
- Make a paste with the sumac and 2 tablespoons of olive oil.
- Season the chicken with salt and pepper inside and out and rub it with the sumac and olive oil paste. Refrigerate for about 8 hours or overnight.
- In a large skillet sauté the onions in the remaining 3 tablespoons of olive oil, stirring once in a while, until they are limp and turning gold at the edges, around 9 minutes. Season with salt.
- Add garlic and parsley, and cook until fragrant, about 30 seconds.
- Scrape the onions into a large mixing bowl and add the cubed bread. Toss.
- Oil a pan large enough to hold the bread in a single layer. Scrape in the bread and onions, and spread them out. Set the chicken on top of the bread and roast in an oven at 190°C for 1 hour. When done, place the chicken on a cutting board and let it rest for 10 minutes.
- Transfer the bread and onions from the pan into a big salad bowl and let cool for about 5 minutes. Add cucumbers and tomatoes, squeeze in the lemon juice, and toss. Season with salt and pepper if necessary, add more lemon juice if you want.
- Cut the chicken into quarters and serve with bread salad.
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Summary
Delicious and flavorful meal everyone will simply love.