Our sumac chicken with citrus fruits and flatbreads is a simple but impressive Middle Eastern inspired dinner. You can use either chicken or poussin for this dish, Poussin are widely available in supermarkets now, and make a nice change to regular chicken – for something to impress family and friends with. This sumac chicken is a great choice for a no fuss Friday night feast with friends. Everyone will love getting stuck in to these flavourful filled flatbreads.
- 3 large onions, thinly sliced
- 1 orange, cut into wedges
- 1 lemon, cut into wedges
- 1tsbp sumac
- 1tsp allspice
- 1/2tsp cinnamon
- 150ml chicken stock
- 150ml olive oil
- 1 large spatchcocked chicken, or four small poussin
- To serve
- 200g yogurt
- Zest 1 lemon, orange and lime
- 4 flatbreads
- 2tbsp olive oil
- 2tbsp zaatar
- Pomegrante seeds, to serve
- Fresh mint leaves, to serve
Combine the onion, orange, lemon, sumac, allspice, cinnamon, chicken stock and olive oil in a bowl. Pour the mixture over the chicken pieces or poussin in a large baking tray and leave to marinate for at least an hour, or overnight.
Preheat the oven to 180C, Gas 4. Roast the chicken or poussin for 45 mins, until cooked-through and golden. If using a chicken it will need around an hour and a half.
Mix the yogurt and citrus zests together, then season to taste.
Five minutes before the end of cooking brush the flatbreads with the olive oil, sprinkle over the zaatar and bake in the oven for 5mins, until golden.
To serve, pile the onions on top of the flatbreads, drizzle with the cooking juices and top with the chicken. Serve the citrus yogurt on the side, along with pomegranate seeds and mint leaves.