Middle Eastern Restaurant-Style Chicken
Discover the essence of Middle Eastern cuisine with this recipe for succulent whole chicken, marinated in a flavourful blend of spices, yogurt, and lemon juice. Served alongside a refreshing Sumac and Onion Salad.
Ingredients
For the Chicken
- 1 ] whole chicken about 3 pounds, (or use 4 leg quarters)
- 4 garlic cloves finely minced
- 3 tablespoons plain whole milk yogurt
- 3 tablespoons olive oil
- 1½ tablespoons tomato paste
- 1 teaspoon 7 spices
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 2 tablespoons lemon juice
For the Salad
- 1 large yellow onion cut into thin wings
- 1 tablespoon sumac
- 2 tablespoons parsley finely chopped
- Pinch of salt
- 1 teaspoon olive oil
Instructions
For the Chicken
- Mix the spices with the yogurt, tomato paste and oil.
- Rub them all over the chicken making sure to get it under the skin.
- Bake covered at 425 Fahrenheit for 1 hour.
- Then, uncover to crisp up under the broiler for a few minutes (watch closely, it might burn)
For the Salad
- Combine the onion, parsley, sumac, salt and olive oil.
- Rub together well with your hand to soften the onion.
Notes
Storage Tips:
- To refrigerate: If you have leftovers or want to store the cooked chicken, allow it to cool down to room temperature. Then, store it in an airtight container or wrap it tightly with plastic wrap. Place the chicken in the refrigerator and consume it within 3 to 4 days.
- To freeze: You can also freeze the cooked chicken for longer storage. Once it has cooled down completely, place it in a freezer-safe container or freezer bag. Label the container with the date and store it in the freezer. The chicken can be frozen for up to 3 months.
- To reheat: To reheat the refrigerated or frozen chicken, you can use methods like microwaving, baking, or pan-searing. When using the microwave, cover the chicken to prevent dryness. For baking or pan-searing, use moderate heat and monitor the chicken to avoid overcooking.
- Sumac and Onion Salad: If you have any leftover Sumac and Onion Salad, store it separately in an airtight container in the refrigerator. Consume it within 1 to 2 days for the best taste and texture.
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