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Ottolenghi’s Roast Chicken with Za’atar and Sumac
Ottolenghi’s Roast Chicken with Za’atar and Sumac
Your grandmother’s classic roast chicken receipe is a tried and true classic - but here in Israel, we love to play around with old favorites and give them new twists.. And while we all might have our grandmother’s recipe buried deep inside our memories, it never hurts to have another. This one is from Yotam Ottolenghi, one of the first chefs to define modern Israeli cuisine and capitulated it to global fame through his wildly popular cookbooks. Ottolenghi recipes are known for celebrating the wonderful array of spices found in the Israeli kitchen and the use of fresh, seasonal vegetables. This recipe comes from his debut cookbook.
If you’ve already received your Delicious Israel Culinary Kit or are looking for an excuse to treat yourself with an Israeli spice rack to make just these kinds of recipes- this recipe is a perfect way to use some of that za’atar and sumac.
The addition of the tangy sumac and aromatic za’atar add a welcome level of spice, while preserving the juicy warmth that a bite of good roast chicken should provide. The recipe calls for a few kitchen staples (think lemons and garlic) plus the addition of Middle Eastern spices that arguably should become kitchen staples. The dish is best assembled the night before and popped into the oven 45 minutes before serving, containing all of those make-ahead elements you look for in a reliable roast chicken recipe.
Recipe
Ingredients
1 large chicken, quartered
2 red onions, peeled and thinly sliced
2 garlic cloves, peeled and crushed
60ml olive oil, plus extra to finish
1½ tsp. ground allspice (pimento)
1 tsp. ground cinnamon
1 tbsp. sumac
1 lemon, thinly sliced
200ml chicken stock (or water)
Salt and freshly ground black pepper
2 tbsp. za’atar
20g unsalted butter {note: you can use margarine, oil or another fat to keep this recipe Kosher}
50g pine nuts
20g parsley, roughly chopped
Directions
In a big bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, a teaspoon and a half of salt and a good grind of pepper, then leave in the fridge to marinate for a few hours or overnight.
Heat the oven to 220°C/425°F.
Put the chicken, skin side up, in a big oven tray.
Pour in the marinade and sprinkle za’atar on top.
Roast for 30-40 minutes, until the bird is coloured and just cooked through.
Meanwhile, melt the butter (or olive oil, if using) in a small frying pan, add the pine nuts and a pinch of salt, and cook over a moderate heat, stirring constantly, until golden. Transfer to a plate lined with paper towel to drain.
Transfer the hot chicken and onions to a platter, and scatter over the nuts, parsley and a drizzle of oil. If you like, sprinkle with more za’atar and sumac before serving.
Recipe source: https://www.panningtheglobe.com/ottolenghis-roast-chicken-zaatar-sumac/ OR https://www.theguardian.com/lifeandstyle/2016/sep/17/french-bean-salad-recipe-yotam-ottolenghi-roast-chicken-sumac-zaatar-plum-muffin-seafood-salad
Having trouble sourcing high quality za’taar and sumac? Check out our Delicious Israel Culinary Kit to get our curated box of Israeli goodies delivered to your home.
