1-Pan Sumac Roast Chicken & Big Phat Croutons

My relationship with food is rooted in identity- I was born and raised in a country that my parents immigrated to. The preservation of our culture was predominantly done through food, language and stories. It was the same thing for a lot of people I was around- through eating a meal I would learn and understand more about them, their family and their country. 

The foods I ate and continue to eat everyday is the reason I’m able to do my work. To come up with new takes on dishes, introduce people to new flavours or techniques, and just simply hope to shine a light on foods that haven’t gotten the appreciation they deserve in the West.

This recipe is a great example of this- I have been wanting to make a dish inspired by Musakhan for the last 3 years, it was only in the past few weeks that the dish clicked in my brain and I was able to bring it to life. It’s not extremely different to the original, I didn’t want it to be, but it’s a different take on it. 

A lot of people might not understand that food, current events or even politics are so intertwined. The work I do benefits from the thousands of cuisines and cultures found around the world. Not acknowledging the devastating genocide happening in Palestine would be unacceptable.

@Letstalkpalestine has shared a huge folder of resources that are extremely interesting on all kinds of topics you need to know when it comes to the history and context of Palestine.

Serves: 4-6

Prep/Cook Time: 1hr

Ingredients

For the Spice Rub:

1/2 Tsp Coriander Seeds

1/2 Tsp Fennel Seeds

3 Cardamom Pods, Crushed and shell discarded

1 Tsp Black Peppercorns

1/2 Tsp Ground Cinnamon

2 Tbsps Sumac

2 Tsps Sea Salt

For the Chicken:

6 Different Types of Onions (I used 1 sweet onion, 2 red onions and 3 shallots), peel and thinly slice

1 Whole Chicken

200g Stale Sourdough

70g Guindillas or pickled chillies, trimmed and finely sliced

2 Tbsps Tahini

Method:

1. Preheat the oven to fan 190°C.

2. Add the coriander, fennel seeds, cardamom and black peppercorns into a pestle and mortar or blender. Bash until ground and stir through the cinnamon, sumac and salt.

3. Using kitchen scissors, snip the spine/backbone of the chicken. Flip so its breast side up and press down onto the breast until you hear a crack. Season both sides with the sumac mixture.

4. Scatter the onions into an ovenproof pan or tray and place the chicken, skin side up. Drizzle some olive oil onto the chicken and massage to coat evenly. Roast for 40-45 minutes, until cooked through.

5. Meanwhile rip the stale bread into large chunks. Add the tahini into a bowl, season with salt and stir through 1 tbsp of cold water at a time until a creamy sauce forms.

6. Once the chicken is cooked, transfer to a clean chopping board or plate to rest. Add the bread on top and drizzle with some olive oil, bake until golden, 10-15 minutes.

7. Carve the chicken and serve with the golden croutons, caramelised onions, tahini sauce and pickled chilli.