A simple dish that is as easy to make as it is full of flavor. Put it together in 5 minutes then forget about it for an hour, and voila: delicious, fall-off-the-bone chicken that tastes, well, of sumac. Sumac is a bit tart—but not overly. It tastes like lemon and is therefore delicious on dishes that go well with lemon such as chicken and fish. Even if you’ve never cooked with sumac, you may have walked by a sumac tree once or twice and thought its red berries were absolutely gorgeous, unaware that they were also the source of an unbelievably tasty spice.
It is widely used throughout the Middle East and most Mediterranean countries and adds a beautiful reddish color to food. In Morocco it is not widely used in cooking as much as it is in tanning leather and dyeing textiles.
My daughter kept asking for more of this chicken. She ate her serving and had most mine as well. She said it was the best chicken I’ve ever made. I don’t know if it is but it certainly is one of the easiest I’ve ever made.
Sumac Chicken Recipe
4 chicken leg quarters
1 tablespoon olive oil or cooking spray
2 large garlic cloves, minced
Sea salt and freshly ground pepper
2 tablespoons ground sumac
Preheat the oven to 400 degrees Fahrenheit.
Trim the chicken quarters of excess fat.
Place the chicken in a rimmed baking dish. Brush the chicken with olive oil or spray it with cooking spray. Rub it with garlic then sprinkle it with salt, pepper and sumac. Cover the dish with aluminum foil and bake the chicken for 30 minutes. Remove the aluminum foil and bake the chicken for another 30 to 40 minutes.