Sumac baked chicken with pine nuts

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Sumac baked chicken with pine nuts
Sumac baked chicken with pine nuts
Sumac baked chicken with pine-nuts
Servings:Serves 4
Calories per serving:454
Ready in:1 hour 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th January 2013
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Ready for the oven

This recipe was inspired by one of the marvelous 'Moro' cookbooks from Sam and Sam Clarke. Sumac, a sharp, lemony powder, ground from red berries give this dish its distinctive fresh taste. Serve with simple tomato salad, a creamy-garlic hummus, homemade pitta breads and you will be in Casablanca - possibly.


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Mise en place

  • Preheat the oven to 220° C (425° F - gas 7)


  1. Heat 3 tablespoons of the oil a small oven proof casserole dish or Dutch oven.
  2. Season the chicken pieces with salt and pepper and brown them, skin-side first, a few at a time and reserve. Discard the oil.
  3. Lay the onions in the base of the pan and sprinkle with half of the sumac, the remaining tablespoons of oil, salt, pepper, 1 tablespoon of the sherry vinegar and the cumin seeds and a pinch of oregano.
  4. Place the chicken pieces on top, skin-side up. Sprinkle with the pine nuts and the remaining sumac.
  5. Heat the pan for a 3 or 4 minutes on the hob just to get it sizzling then place in the oven and bake for 35 minutes.
  6. Place the chicken pieces on a preheated serving dish, deglaze the pan with the remaining tablespoons of sherry vinegar, add the water and mix well to produce a sauce.
  7. Pour over the chicken and serve immediately.

Serving suggestions

Serve with hummus, homemade pitta bread and a simple tomato salad.


I added a whole onion, roughly chopped, with the spring onions.

See also

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