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Sumac, preserved lemon & zaatar roasted chicken

November 26, 2009

This is great just on its own with some couscous and salad, or even the leftovers in some pitta bread, but you can also use it in Fattee.

You’ll need

  • 1.5kg of chicken (either a whole chicken or maryland cut)
  • half-whole preserved lemon, washed
  • 3 tsp of sumac
  • 3 tbsp of zaatar
  • 1/4 tsp of crushed cloves
  • half a bulb of garlic (cloves left in their skin)
  • 4 tsp of olive oil

To cook:

Rub the chicken with the zaatar, sumac, cloves and olive oil. Place in a roasting tin with the garlic and preserved lemon and season with salt and pepper. If you have a whole chicken, you could stuff it with couscous mixed with preserved lemon, some more sumac and garlic.

Put in the oven at 220 degrees. Cook until crisp and golden on the outside.

3 Comments leave one →
  1. nic permalink
    November 27, 2009 11:03 am


  2. Thea permalink
    December 2, 2009 4:37 am

    Can’t find preserved lemons here… will have to make my own… sadly, can’t find nice lemons here either as they dont grow in this bizarre climate. (minus 20 next week… above zero again the week after…. yaaayyy!)
    I wonder if I can get Matti to schlepp a jar with him to Japan and then here (he’s coming to visit in January!)

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