So this dish is all about Sumac – an incredible spice typically native to the Middle East and certain parts of Italy (and North America) – it’s tart, punchy and has a knock out deep dark purple colour to it. It’s a little other-worldly and feels oddly ‘in-organic’ but its serious stuff when it comes to big robust meats like chicken (brown meat) and lamb.
Back in ‘The Kitchen’ we used Sumac in one of our house favourites – Spiced Lamb-Skewers, Kebabs really…but better than any lamb kebab this side of Istanbul!. The key ingredient and the real cat-nip for our Kebab officianadoes was the Sumac spice. We tested it once (because we were weird that way and drunk a lot) by leaving the Sumac out of a batch and the restaurants windows were almost out through due to the public out-cry…………
But what I have done with this recipe is basically super-charge things with the addition of some complimentary spices – sweet paprika to temper, Cayenne Pepper to add sting, Cumin to add middle tones and Coriander flower to add a light feminine dimension…I haven’t decided on a name for this masala yet but I’m thinking Sucupepander……possibly……………
WHAT YOU NEED – SERVES 4
2 full chicken legs jointed to 4
200 grams cous cous
100 grams of green olives – pitted
handful of sun-dried tomatoes
1/2 aubergine cubed
Coriander leaves and flowers
for the Sumac marinade
3 tbs Sumac
1 tbs sweet Paprika
1 tbs Cummin powder
2 tps Cayenne pepper
1 tbs salt flakes
2 tps cracked black pepper
4 tbs rapeseed oil
HOW YOU DO IT
Step1: Kick off by making the Sumac marinade, just combine all the ingredients then set to one side.
Step2: Next skin the chicken and make deep slashes in the flesh, drop into a wide bowl then pour over the marinade, massage the marinade into the flesh, cover with cling film and leave in the fridge for at least 24 hours.
Step3: When you’re ready to cook, pre-heat the oven to 160c the sling the chicken into a wide roasting tray and into the oven when it has reached room temp.
Step4: As the chook cooks fry the Aubergine in a little oil, some Cummin. When soft and brown turn the heat way down then add the olives, tomatoes and coriander leaves and keep warm.
Step 5: Cook the cous cous in about 175mls of hot chicken stock, fluff with a fork then add to the pan with the aubergine and tomatoes.
Step6: The chicken will take about 25-30 minutes to cook through but check it by cutting into it right to the bone – any pink, then back into the oven.
FEEL LIKE A BEER: TRY THIS: