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Oven-roasted Chicken with Sumac, Pomegranate Molasses, Chilli and Sesame Seeds
From the book
Rick Stein: From Venice to Istanbul
Relaxed, elegant dinner party dishes
All the recipes from Rick's TV series
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Introduction from Rick Stein
This is an ideal chicken dish for an outdoor summer party. However, I favour cooking it in the oven because the marinade is apt to burn on a barbecue. I did it a couple of months ago at my holiday house by the water in Mollymook, NSW. I kept the heat low to avoid too much blackening but I needed to be at the barbie then, rather than chatting. Sumac is Turkey’s favourite spice. It’s a red berry with an astringent, lemony flavour, the fruit of a small bush. It’s the sort of dish that’s idea as part of a warm and cold buffet where people have a bit of everything including a rice pilaf.
Ingredients
Method
Mix all the marinade ingredients together, rub well into the chicken and leave for 1 hour.
Heat the oven to 200°C/ 6 gas. Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes.
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5 out of 5 stars
16 Ratings
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