This sumac chicken is full of tangy, earthy and herby flavours. Perfect with some bread or even couscous or rice.
Estimated reading time: 3 minutes
Sumac Chicken
Today’s recipe is such an easy traybake recipe (sheetpan recipe in the US), you’ll be making it all the time!
This sumac chicken is like a cheat’s version of Musakhan, that Palestinian chicken recipe. So you could call it easy Musakhan recipe!
I jazz it up slightly with some vegetables, to turn it into a complete dish, needing just some bread, rice or couscous to serve.
The Recipe
This is how we’ll be cooking our Sumac chicken:
- Mix the marinade ingredients together.
- Marinate the chicken – you can do this for just 20 minutes or so, or time permitting, go longer. You could even marinate it overnight.
- Chop up and slice the vegetables we’ll be using.
- Add the chopped vegetebles to our marinated chicken pieces.
- Bake for 45 minutes. If using chicken legs, you’ll need an hour. Chicken breasts will only need 30 minutes.
That’s it. easy right?
Leftovers can be frozen or kept in the fridge for 2 days.
Sumac Chicken Ingredients
This is such an easy recipe, there really is not much to talk about. Let’s very briefly take a look at a few things to note.
The Chicken
I love chicken thighs and that’s what I’m using here. They were fairly generous portions, so I’m serving 1 portion per person.
If your chicken thighs are small, you may need to double up; this is just a matter of preference.
You can use chicken legs, chicken breasts or drumsticks (definitely 2 per person) to cook this sumac chicken.
Vegetables
I’ve added an onion, a bell pepper, some mild green chillies and tomatoes. You could use 2 bell peppers if you like and get rid of the chillies if you’re not keen on that.
Sumac
Finally, the star of the show. The recipe is called sumac chicken, so you want sumac. Here in the UK, sumac is so easily found in our larger supermarkets, and most definitely online.
I only ever use Palestinian sumac, as it has the best flavour and colour.
How to Serve Sumac Chicken
I tend to serve sumac chicken with bread, any kind of bread. If you have some Middle Eastern flatbread, that will go great, otherwise, baguettes are always a good option. As is foccacia.
I also love to have this with rice. It works incredibly well as a side for mujaddara, Persian saffron rice and Egyptian rice. See below.
And with that, shall we get our aprons on?
If you enjoyed this recipe, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating! 😉Thank you!
If you make any of my recipes, post them on Instagram or Facebook and tag me @azlinbloor and hashtag it #linsfood.
Lin xx
Sumac Chicken Traybake Recipe
Equipment
- 1 baking dish measuring about 30cm x 20 cm give or take
- Oven
Ingredients
- 4 large chicken thighs
- 1 large onion about 250g prepeeled weight
- 1 red or yellow capsicum bell pepper
- 4 long green chillies optional
- 1 handful cherry tomatoes or anything similar
Marinade
- 3 Tbsp EV olive oil
- 3 Tbsp sumac
- ½ tsp allspice
- ¼ tsp ground cardamom
- ¼ tsp mild chilli flakes
- ¼ tsp black pepper
- ½ tsp salt
To Serve
- chopped fresh parsley optional, I don't bother
Instructions
Marinate the Chicken
- Mix all the marinade ingredients together and marinate the chicken thighs for a minimum 30 minutes. Leave aside about 1 Tbsp of the marinade for the vegetables.You could do this overnight too, if you like. Cover with a cling film and place in the fridge overnight.
Let's get Cooking
- Turn the oven on to 200℃ (400℉/180℃ Fan).
- Slice the onions into rings.Slice the capsicum into thick strips.
- Place the chicken, onions, pepper strips and chillies into a baking tin that will hold everything comfortably.
- Add the leftover marinade. Using your hands, mix everything together, covering the onions and pepper strips with the marinade.
- Bake in the oven for 45 minutes.Baste after 30 minutes, and tuck the onions under the chicken to stop them from burning.
- When done, leave to rest for 5 minutes, then serve with parsley if you like.
This recipe was so delicious! It was easy to prepare and the entire family loved it! Perfect for a busy weeknight.
So pleased to hear that, Angela!
The sumac and allspice combo was amazing! This is one of those spices I love but don’t know how to use besides just making za’atar so I’m glad I came across your blog, I’m trying the lavender and sumac chicken next!
I’m so pleased to hear that, Veronika!
Sumac is my favorite spice, and we love and eat so much chicken, so I’m so excited to make your recipe. The onions look lovely, can’t wait, on my way to the store!
Let me know how it goes, Megan.
It’s in the oven now and it smell so good! Thank you!
My pleasure, Rusma.