Barbecued chicken with sumac

Barbecued chicken with sumac

Barbeküde baharatlı tavuk

By
From
Istanbul
Serves
4-6
Photographer
Steven Joyce

Sumac’s sharp lemony flavour is a perfect match for chicken. If you are not confident spatchcocking the chicken – though it is not difficult following my steps below – ask the butcher to do it for you. You could do the same recipe with 2–4 spatchcocked poussins but they will cook in 35–40 minutes maximum.

Ingredients

Quantity Ingredient
1 medium chicken

Marinade

Quantity Ingredient
2 garlic cloves, finely chopped
1/4 teaspoon ground cloves
2 tablespoons sumac
1/4 teaspoon pul biber or mild chilli flakes
1/4 teaspoon salt
1/2 lemon, zested and juiced
1/2 tablespoon freshly ground black pepper
2 tablespoons olive oil
Cucumber and walnut salad, to serve
Warm bitter rocket, to serve
Garlic yoghurt, to serve
Yoghurt dip, to serve

Method

  1. With the chicken upside down, so that the breast is facing down, using sturdy scissors or poultry shears, cut along the backbone and through the ribs on both sides and remove it. Then, turn the chicken over and flatten it out with the heel of your hand, so that the breasts are in the centre and facing upwards. If you like, you can use two long metal skewers, threaded diagonally across the chicken in an ‘X’ shape, to hold it flat while cooking.
  2. Mix the marinade ingredients together in a large bowl. Add the chicken and smear the marinade thoroughly all over the bird. Leave to marinate in the fridge for at least two hours and preferably six, or overnight.
  3. Light the barbecue. When the flames have died down, the coals are white and it is ready to cook on, lower the grill so that is close to the coals and brown the chicken on all sides, until it has a good colour all over. Then raise the grill (or raise the chicken off the grill) and cover with a lid (or cover with foil). Allow the chicken to cook slowly, covered, for 45–50 minutes, turning two or three times to ensure even cooking and prevent burning. Pierce the thigh at its thickest point to check if cooked through – the juices should run clear.
  4. Alternatively, brown the marinated chicken all over in a large frying pan, then cook in a preheated oven at 180˚C for 50 minutes, turning once or twice. Serve with cucumber and walnut salad, wilted bitter rocket with chilli, and some garlic yoghurt or cacık.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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