Sumac Spatchcock Chicken, Lemon Potatoes & Moroccan Salad
A favourite spice in the Middle East, sumac has a fantastic tart flavour that elevates almost any dish. This sumac spatchcock chicken pairs beautifully with the soft, lemon potato wedges and Moroccan salad with pistachios and dried fruit. It’s the perfect fresh summer recipe to share with family and friends.
Chicken needs to be cooked to 74˚C to be safe and succulent, and a quick check with the Thermapen confirmed this spatchcock chicken was up to temperature throughout. As with all larger pieces of meat being roasted over a longer period of time, we also used the DOT Digital Oven Thermometer. This meant we could monitor the internal temperature of the chicken throughout the cook and wait to be alerted once it was done, ensuring we caught the bird at the perfect juicy temperature.
For the chicken
2kg spatchcock chicken
6 tbsp sumac, plus extra for dressing
6 garlic cloves, minced
Bunch fresh thyme
150ml olive oil
Sea salt flakes, for seasoning
Black pepper, for seasoning
For the potatoes
1kg potatoes (Maris Piper)
350ml low sodium chicken stock
120ml olive oil
80ml lemon juice
5 garlic cloves, finely grated
1 tbsp dried oregano
2 tsp salt
For the salad
Handful raw pistachios, unsalted and shelled
3 tbsp fresh lemon juice
80ml olive oil
450g carrots, peeled, and coarsely grated
Large handful fresh coriander
Handful cup dried cherries (or cranberries)
To make the chicken
1. Pick the thyme leaves and mix with the sumac, garlic, olive oil and seasoning.
2. Rub the mixture all over the chicken. Leave for at least 30 minutes.
3. Preheat the oven to 220°C/ 200°C fan / gas 7.
4. Heat a frying pan and place the chicken breast-side down into the pan. Using tongs, push the chicken down and turn the heat to a medium/low. Cook for about 10 minutes.
5. Keep pushing the chicken down to make sure as much of the skin as possible is in contact with the pan.
6. Remove from the heat and transfer to a roasting dish. Turn the bird over and spoon over any leftover juices.
7. Transfer to the oven. Roast for 10 minutes then baste with the pan juices.
8. Cook until the internal temperature reaches 74˚C. We used our DOT Digital Oven Thermometer to monitor the temperature and alert us when it had reached 74˚C, then spot checked the chicken with the Thermapen to ensure it had come to temperature throughout.
9. Remove from the oven, spoon over the pan juices and sprinkle over some more sumac.
10. Allow to rest for at least 20 minutes.
To make the potatoes
1. Preheat oven to 200°C/ 180°C fan / gas 6.
2. Peel the potatoes and cut into thick wedges.
3. Place the potatoes in a roasting pan with all the other ingredients. Toss well.
4. Roast for 20 minutes before turning the potatoes. Roast for a further 25 to 30 minutes until the liquid is mostly absorbed.
To make the salad
1. Toast the pistachios on a baking tray, tossing occasionally, until golden brown. This should take around 6–8 minutes.
2. Leave to cool then chop coarsely.
3. Whisk the garlic, lemon juice and oil together and season with salt.
4. Just before serving add the carrots, picked coriander and pistachios. Sprinkle cherries on the top.
You might also like: