Braaied sumac chicken

Braaied sumac chicken

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  • 2 free-range spatchcock chickens
  • 1⁄4 cup olive oil
  • 2 T sumac
  • 4 t ras el hanout
  • 2 t ground coriander
  • 2 t ground cumin
  • Salt, to taste
  • 8 onions, peeled
  • 100 g butter
  • 1⁄4 cup lemon juice
  • 100 g pine nuts, toasted
  • 3⁄4 cup pomegranate molasses
  • 30 g fresh coriander, for serving
  • Pomegranate rubies, for serving

Cooking Instructions

Rub the chickens with oil, sumac, ras el hanout, coriander and cumin, and salt to taste. Place on a braai grid over medium coals. Cook for 1 hour, turning a few times.

Wrap the onions in foil and place among the coals. Cook for 30–45 minutes, or until charred and caramelised.

Gently heat the butter in a pan until golden brown. Remove from the heat and add the lemon juice and pine nuts.

Pour over the chicken with the molasses and serve with the roasted onions, coriander, yoghurt and pomegranate rubies.

Cook's note: If you are a sucker for Mediterranean flavours (pomegranate, sumac, ras el hanout), braai a pair of chickens – spatchcocked for an extra-juicy result.

Browse more chicken recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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