YOTAM OTTOLENGHI’S CHICKEN WITH SUMAC, ZA’ATAR AND LEMON

ALICE SAYS: Don’t be put off by the exotic list of ingredients – you’ll find sumac and za’atar in large supermarkets or delis. The result is stunning.

INGREDIENTS

2 red onions, thinly sliced

2 garlic cloves, crushed

4 tbsp olive oil, plus extra for drizzling

1½ tsp ground allspice (pimento)

1 tsp ground cinnamon

1 tbsp sumac

1 lemon, thinly sliced

200ml chicken stock or water 1½ tsp salt

1 tsp freshly ground black pepper

2 tbsp za’atar

20g unsalted butter 50g pine nuts

4 tbsp chopped flat-leaf parsley

I divide (with a sharp knife) my chicken into quarters and then pop into a bowl with onions, garlic, lemon, stock, olive oil, the spices (but not za’atar, a mixed spice blend) and then put it overnight in the fridge to absorb the flavours. The next day the chicken smells fragrant and looks deliciously appealing. After scattering the za’atar over the top I put it in the oven on a baking sheet skin sideup for 40 minutes.

Next I melt the butter in a pan, add the pine nuts and cook until they’re toasted.

I toss the pine nuts, the parsley and a little more za’atar over the top. Taste-wise this is divine and melt in the mouth. The spices and lemon have infused the chicken with a rich taste and the sauce is packed with flavour.