Sumac is tangy, a great ingredient to use instead of or in combination with lemon in various savory dishes. Sumac spice is made by grinding dried sumac fruits also known as staghorn berries or Rhus hirta.
Sumac grows pretty much everywhere in the US. I remember seeing so many sumac trees on my last trip to New England a few years ago.
I wish I had one in my yard. I would be using those bright red jewels all the time to make tea, perhaps ice cream or juice too.
That should be my next gardening project.
In this recipe, I used sumac, lemon juice, lemon zest as well as vinegar. So it’s pretty acidulous as you can imagine but well balanced and very flavorful.
I slow-cooked the chicken for six hours until it was so tender it fell apart into shreds upon contact with the back of a wooden spoon. Yes, it was that tender. The slow cooker and the vinegar did a beautiful tenderizing job.
This dish would work beautifully with pork or beef as well. I just happen to be a chicken junkie, and so do my husband and daughter. We’re a chicken family. But don’t ever call us the chicken family.
I think we’d be very offended.
Sumac Pulled Chicken Sandwich Recipe
Preparation for this recipe takes 5 minutes. After that you walk away, forget about it for several hours and let the magic happen.
- 1 1/4 pounds chicken breast
- 1/4 cup sumac
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 cup chicken broth
- 1/4 cup olive oil
- 3 tablespoons white or balsamic vinegar
- 1 tablespoon honey
- Juice and grated zest of 1 lemon
4 potato rolls, toasted
Cut the chicken into big chunks and place it in a slow cooker.
In a large bowl, combine the sumac, paprika, garlic powder, onion powder, ground pepper, chicken broth, olive oil, vinegar, honey and the juice and zest of lemon. Give the mixture a good whisk.
Pour the sauce over the chicken. Turn on the slow cooker and cook on low for 6 to 8 hours. Shred the chicken by pressing it down with the back of a wooden spoon or fork.
Serve the pulled chicken on toasted rolls with a side of baked beans or a side salad.