Middle Eastern roast chicken with salads and flatbreads. Great recipe for Middle Eastern roast chicken with salads and flatbreads. Zaatar and sumac are by far my favourite spices. They remind me of being on holiday.this combination makes for a great outdoor summer dinner party meal (or indoor .
You can cook Middle Eastern roast chicken with salads and flatbreads using 11 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Middle Eastern roast chicken with salads and flatbreads
- You need 1 of whole chicken (1,8kgs).
- Prepare 2 tbsp of flat leaf parsley - chopped.
- It’s 1-2 tbsp of freshly chopped mint.
- It’s 3 of garlic cloves - sliced.
- Prepare 1 of lemon.
- Prepare 1 tbsp of Zaatar (plus extra to serve).
- Prepare 1 tbsp of sumac.
- It’s 4 tbsp of olive oil.
- You need 70 ml of white wine.
- You need of Salt and pepper.
- You need of Hummus, yogurt, fattoush salad (see other recipe) and flatbreads to serve.
Transfer pan drippings to a bowl; set aside. Sumac chicken caramelized onion flatbread (Musakhan) is a slightly adapted version of the popular Mediterranean recipe made with roasted chicken thighs, full of flavorful spices and healthy. Makes a great homemade appetizer or pizza style! Musakhan: Sumac Chicken Flatbread Musakhan is sometimes referred to as a national dish of Palestine.
Middle Eastern roast chicken with salads and flatbreads instructions
Place your chicken on a board and pierce it all over with a sharp knife..
Finely chop the herbs. Slice the garlic cloves. Slice half the lemon thinly. Mix the sumac and zaatar together..
Slide the lemon slices under the skin with some on the herbs. Put the garlic slices and the remaining herbs into the holes pierced. Rub the spice mix and some seasoning all over the chicken and put the remaining lemon and any other herbs / spices / garlic into the chicken cavity..
Place in a large food bag. Pour in the wine and olive oil and marinate in the fridge for a minimum of one hour but the longer the better..
When ready to cook, Preheat the oven to 180 degrees C and place your chicken in a roasting tray. Pour over all of the remaining marinating juice, cover with foil and roast in the oven for 1 hr 35 mins (you’ll need to alter this time depending on the size of your chicken)..
20 minutes before the end, remove the foil and finish roasting..
Remove from the oven, leave to cool and then shred the chicken, sprinkling more Zaatar over the shredded chicken as you go..
Serve with fattoush salad, flatbreads (see other recipe), hummus and pickled cabbage (see other recipe).
Truthfully, you could spatchcock a chicken, rub some olive oil on it, season it liberally with kosher salt and pepper, stick it in the oven, and stop right there. I'm a big fan of seriously simple roast chickens. But I'm an even bigger fan of this Middle Eastern spatchcocked roast chicken complete with roast potatoes, caramelized leeks, and carrots. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce.
