Sumac Chicken - Roasted over Onions and Pita Bread
This recipe for sumac-dusted roast chicken is not only easy to prepare, but is also an excellent introduction to the spice called sumac, and by extension, the charming simplicity of Lebanese cookery. The purple-maroon spice is used extensively in this cuisine; canisters of ground sumac take the place of ground pepper in most Lebanese restaurants I’ve visited.
A sour spice ground from dried shrub berries to a gritty consistency, sumac is used much like vinegar, lemon juice, or tamarind. It has a pleasant tanginess similar to tart apples, making it seem less harsh than the other aforementioned souring agents. Sumac is probably best known as an essential component in the savory spice blend Zaatar, where it is mixed with thyme and toasted sesame seeds.
Sprinkled with sumac and olive oil, the chicken is roasted over a bed of slivered onions and pita bread. The outer edges of the pita bread will crisp, contrasting sharply against the moist center soaked with olive oil and juices from the roasting chicken. The pita bread essentially turns into a Lebanese take on stuffing, but with a bit of crunch.
Weekend Herb Blogging hosted by Zorra of Kochtopf
recipe adapted from Mary Laird Hamady’s Lebanese Mountain Cookery
Djaj Bi Summak
Chicken with Sumac, Roasted over Onions and Pita Bread
makes 4 servings
4 loaves pita bread (6 to 8 inch round), or any flatbread
1 onion, thinly sliced, about 1 cup
Salt and pepper, to taste
5 tablespoons ground sumac
4 chicken leg quarters, or 1 3-pound chicken cut into serving pieces
1/4 cup extra virgin olive oil
Notes:
- The original recipe calls for tearing the bread into smaller pieces but I prefer to keep the pita whole. Each pita loaf can serve as a serving platform for the chicken. Just lift and plate.
- If using stale or dry pita bread, spray or sprinkle both sides with water before using in the recipe.
Instructions:
Preheat the oven to 450°F/232°C.
Drizzle the bottom of a 9×13-inch baking dish lightly with olive oil. Stagger the pita bread loaves on the baking dish and top each loaf with the thinly sliced onions. Season the pita bread loaves with salt and pepper and dust with about 3 tablespoons of the ground sumac.
Trim any excess fat from the chicken pieces. Place the chicken leg quarters on each of the pita bread loaves and season liberally with salt and pepper. Dust with the remaining 2 tablespoons of ground sumac. Drizzle the bread and chicken with about 1/4 cup extra virgin olive oil.
Bake at 450°F/232°C for approximately 45 minutes to 1 hour, checking every 15 minutes to ensure that the pita bread does not burn. Cover the baking dish loosely with aluminum foil if the pita bread is browning too quickly.
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September 15th, 2008 at 2:32 am
never heard of sumac … and it looks so lovely with the chicken and pita bread!
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September 15th, 2008 at 3:46 am
I like that spice! It give an interesting taste to food! A wonderful combination, I’m sure…
Cheers,
Rosa
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September 15th, 2008 at 4:26 am
Looks so gorgeous! I would like to have a piece of it right now!
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September 15th, 2008 at 6:34 am
Oh Jude I’ve not seen chicken like this! You’ve used pita again and sumac! I’m imressed!
September 15th, 2008 at 7:49 am
I love Sumac, but my chicken didn’t look nearly as pretty as yours. I also like to dip my pita in olive oil and Sumac for a lazy lunch.
Jude, every one of your posts is so well-thought out, and beautifully photographed. Just thought I’d let you know
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September 15th, 2008 at 9:11 am
I’ve never used Sumac, thanks for turning us on to it.
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September 15th, 2008 at 9:37 am
Zaatar is a favorite around here, but I’ve never used sumac on its own. The pita platform is intriguing and unique!
September 15th, 2008 at 9:52 am
I LOVE sumac! I like this recipe, not just because it includes one of my favorite flavors but because of its elegant simplicity.
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September 15th, 2008 at 10:04 am
Very interesting, thanks for the great post. Whenever I hear sumac… my brain jumps to poison sumac, which is not something I would cook with
However, I really like what you did with the chicken. I like turmeric and spices like that, so I’ll have to look around for sumac.
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September 15th, 2008 at 12:09 pm
Sumac is great and is pretty universal in Middle Eastern cuisine. But more than that, I think your food porn is great!
September 15th, 2008 at 1:23 pm
Yay! I received a bunch of spices I’d never used before as a gift and just yesterday got around to using the pomegranate molasses. Next on my list was sumac–this is perfect. I’m going to make this exact dish in the next week or so. I’ll link back to your recipe if that’s okay. Thanks for sharing!
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September 15th, 2008 at 2:36 pm
Wow—this is completely new to me. Like Adam, I immediately though of poison sumac, which would be no good at all.
This, on the other hand, looks & sounds delightful, and is something I would like to try. Next time I’m at the market, I will look for sumac, as I’m bookmarking this recipe now.
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September 15th, 2008 at 9:57 pm
I am staying with a gourmet friend who will absolutely love this recipe!
Do you happen to know what the nutritional / medicinal properties of sumac are? (It tastes to good in zaatar, I’m sure it must be good for you in some way!)
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September 16th, 2008 at 3:49 am
I have heard of sumac but never used it before. Love the look of this for sure!
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September 16th, 2008 at 8:07 am
This looks amazing - I wish I had some sumac waiting for me at home!
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September 16th, 2008 at 9:24 am
I recently came across a chicken recipe using sumac as well. Unfortunately I’ve yet to find this spice in any of the supermarkets. However your pics and recipe looks really yummy!
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September 16th, 2008 at 10:54 am
What a simple dish yet sounds so delicious. I love sumac (sprinkled on buttered rice) and always keep a large packet in my pantry. I will definitely make this chicken dish today! Thanks for the recipe.
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September 16th, 2008 at 12:32 pm
count me in! I need to get me some more sumac!
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September 16th, 2008 at 3:11 pm
Beautiful photography and very delicious looking chicken!
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September 16th, 2008 at 3:53 pm
Sumac is one of my top three spices comprising a trio with coriander, and cumin. It just totally rocks! I love introducing this spice to people because they always love it! I love this recipe and I am so making it very very soon!
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September 16th, 2008 at 7:34 pm
I’m so glad you posted this. It looks really incredible. Psychgrad brought me some sumac from the Egyptian bazaar in Istanbul and I was nervous about using it - silly really but now I have confidence.
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September 16th, 2008 at 10:57 pm
Jude, this sounds delicious. I only recently discovered sumac. Now I have another recipe to use it for! Your photos are excellent!
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September 17th, 2008 at 1:08 am
We were inspired to make our roast chicken today with sumac. Thanks for the heads up: it was quite delicious. Didn’t have pita though, but that just gives me reason to make sumac chicken again with homemade pita.
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September 17th, 2008 at 10:36 pm
Noobcook, Kat - Try it out! It’s not just for Middle Eastern recipes.
Rosa - It is very interesting.. A different kind of sourness.
Zorra - Thanks!
Tanna - I’m really milking that pita bread post for all it’s worth
Dee - I do the pita + olive oil _+ sumac thing, too. Sometimes I replace the oil with tahini. Thanks for the kind words.
Susan - Sumac is barely noticeable in Zaatar but it can also really shine on its own!
Jessica - I agree.. It doesn’t take a lot to make a huge difference in your food.
Adam - I read about poison sumac but its relation to this type of sumac wasn’t clear. Maybe a different part of the plant?
Arnold - Thanks!
Mary - Been trying to get some pomegranate molasses, there a lot of recipes I want to try that call for it. You’re more than welcome to link back. Hope you like it!
Sandie - I should really look into the other sumac. It might be the same plant but different part.
Shaula - I’m guessing it has no nutritional value. I couldn’t find any info about it.
Daphne, Jerry, Jo, Cheryl - It’s really worth seeking out. Hope you find some!
Oggi - Buttered rice with sumac sounds great…
Vera, Syrie - Thanks!
Jenn - I have all those three spices on hand every time — so many uses across lots of cuisines.
Giz - Sumac straight from the source - I’m jealous.
JS - Glad you liked it… Can’t go wrong with rice either, I’m sure.
September 19th, 2008 at 2:54 am
I love sumac, very few people use it, I really don’t know why…This chicken looks delicious.
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September 21st, 2008 at 9:40 am
Thank you!!! I accidently picked up sumac at the grocery store. This is also more reason why I need to learn to write everything down I need not try to go from my horrible memory.
I am going to have to give this a shot with my massive bag of sumac. Any other ideas??
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September 22nd, 2008 at 4:47 am
Wow, I love this one.
I was looking for recipes to use Sumac ever since the nice spice-man at the market gave it to me on top of my spice purchases telling me “you can use it on almost everything…”
I like the combination of chicken and pita bread.
September 22nd, 2008 at 8:51 pm
I’ve had sumac at my favorite Mediterranean restaurant here in Salt Lake and I like it. I keep meaning to buy some from Penzeys! Love the sound of this, especially the idea of roasting the chicken on top of the pita bread. The bread must be heavenly!
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October 24th, 2008 at 6:37 am
Interesting recipe … the chicken really looks delicious!!