Sumac baked chicken with pine nuts: Difference between revisions
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|title=Sumac baked chicken with pine nuts a meat recipe | |||
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|keywords=Sumac baked chicken with pine nuts Meat recipes | |||
|description=This recipe was inspired by one of the marvelous 'Moro' cookbooks from Sam and Sam Clarke | |||
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{{recipesummary | {{recipesummary | ||
|DatePublished=20th January 2013 | |||
|Author=JuliaBalbilla | |||
|ImageComment = Sumac baked chicken with pine-nuts | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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[[Image:Sumac baked chicken with pine-nuts recipe.jpg|thumb|300px|right|Ready for the oven]] | [[Image:Sumac baked chicken with pine-nuts recipe.jpg|thumb|300px|right|Ready for the oven]] | ||
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This recipe was inspired by one of the marvelous 'Moro' cookbooks from Sam and Sam Clarke. [[Sumac]], a sharp, lemony powder, [[Ground|ground]] from red [[Berries|berries]] give this dish its distinctive fresh taste. Serve with simple [[Tomato salad|tomato salad]], a creamy-[[Garlic|garlic]] [[Hummus|hummus]], homemade [[Pitta breads|pitta breads]] and you will be in Casablanca - possibly. | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 4 tablespoons [[Olive oil|olive oil]]. | | 4 tablespoons [[Olive oil|olive oil]]. | ||
| Line 33: | Line 45: | ||
{{RecipeMethod | {{RecipeMethod | ||
| Heat 3 tablespoons of the [[Oil|oil]] a small [[Oven-proof casserole dish|oven | | Heat 3 tablespoons of the [[Oil|oil]] a small [[Oven-proof casserole dish|oven proof casserole dish]] or [[Dutch oven]]. | ||
| Season the [[Chicken|chicken]] pieces with [[Salt|salt]] and [[Pepper|pepper]] and [[Brown|brown]] them, skin-side first, a few at a time and reserve. Discard the [[Oil|oil]]. | | Season the [[Chicken|chicken]] pieces with [[Salt|salt]] and [[Pepper|pepper]] and [[Brown|brown]] them, skin-side first, a few at a time and reserve. Discard the [[Oil|oil]]. | ||
| Lay the [[Onions|onions]] in the base of the pan and sprinkle with half of the [[Sumac|sumac]], the remaining tablespoons of [[Oil|oil]], [[Salt|salt]], [[Pepper|pepper]], 1 tablespoon of the [[Sherry vinegar|sherry vinegar]] and the [[Cumin seeds|cumin seeds]] and a pinch of [[oregano]]. | | Lay the [[Onions|onions]] in the base of the pan and sprinkle with half of the [[Sumac|sumac]], the remaining tablespoons of [[Oil|oil]], [[Salt|salt]], [[Pepper|pepper]], 1 tablespoon of the [[Sherry vinegar|sherry vinegar]] and the [[Cumin seeds|cumin seeds]] and a pinch of [[oregano]]. | ||
| Place the [[Chicken|chicken]] pieces on top, skin-side up. Sprinkle with the [[pine nuts]] and the remaining [[sumac]]. | | Place the [[Chicken|chicken]] pieces on top, skin-side up. Sprinkle with the [[pine nuts]] and the remaining [[sumac]]. | ||
| Heat the pan for a 3 or 4 minutes on the hob just to get it sizzling then place in the [[Oven|oven]] and [[Bake|bake]] for 35 minutes. | | Heat the pan for a 3 or 4 minutes on the hob just to get it sizzling then place in the [[Oven|oven]] and [[Bake|bake]] for 35 minutes. | ||
| Place the [[Chicken|chicken]] pieces on a | | Place the [[Chicken|chicken]] pieces on a preheated serving dish, [[Deglaze|deglaze]] the pan with the remaining tablespoons of [[Sherry vinegar|sherry vinegar]], add the water and mix well to produce a [[Sauce|sauce]]. | ||
| Pour over the [[Chicken|chicken]] and serve immediately. | | Pour over the [[Chicken|chicken]] and serve immediately. | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[Hummus|hummus]], | Serve with [[Hummus|hummus]], homemade [[Pitta bread|pitta bread]] and a simple [[Tomato salad|tomato salad]]. | ||
===Variations=== | ===Variations=== | ||
I added a whole [[onion]], roughly chopped, with the spring onions. | I added a whole [[onion]], roughly chopped, with the spring onions. | ||
==See also== | ==See also== | ||
* {{See also - Jointing a chicken}} | * {{See also - Jointing a chicken}} | ||
{{RecipeLine}} | |||
[[Category:Recipes|Chicken]] | [[Category:Recipes|Chicken]] | ||
[[Category:Main courses|Chicken]] | [[Category:Main courses|Chicken]] | ||
| Line 54: | Line 67: | ||
[[Category:Poultry recipes|Chicken]] | [[Category:Poultry recipes|Chicken]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
Revision as of 09:35, 19 March 2014
| Sumac baked chicken with pine nuts | |
|---|---|
 |
| Sumac baked chicken with pine-nuts | |
| Servings: | Serves 4 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 tablespoons olive oil.
- sea salt and freshly ground black pepper.
- 1 medium chicken, jointed, as shown here, skin on.
- 12 spring onions, roughly chopped.
- 2 tablespoons sumac powder.
- A pinch of oregano.
- 2 tablespoons sherry vinegar or red wine vinegar.
- Small pinch of cumin seeds, bruised in a mortar and pestle.
- 50 g pine nuts.
- 3 tablespoons water.
Mise en place
- Preheat the oven to 220° C (425° F - gas 7)
Method
- Heat 3 tablespoons of the oil a small oven proof casserole dish or Dutch oven.
- Season the chicken pieces with salt and pepper and brown them, skin-side first, a few at a time and reserve. Discard the oil.
- 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.
- Place the chicken pieces on top, skin-side up. Sprinkle with the pine nuts and the remaining sumac.
- 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.
- 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.
- Pour over the chicken and serve immediately.
Serving suggestions
Serve with hummus, homemade pitta bread and a simple tomato salad.
Variations
I added a whole onion, roughly chopped, with the spring onions.
See also
- Get chicken pieces the economical way, joint the chicken yourself
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