Sumac-crusted chicken with fattoush


  • Serves 4 people

  • 1 chicken (1.8kg), butterflied and halved
  • For dusting: sumac
  • 1½ tbsp olive oil
  • Fattoush
  • 1 pita bread
  • 60 ml (1/4 cup) extra-virgin olive oil
  • 2 Lebanese cucumbers, halved, seeds removed, coarsely chopped
  • 200 gm tomatoes, coarsely chopped
  • ½ yellow capsicum, diced
  • 1/3 cup each coarsely chopped mint, flat-leaf parsley and coriander
  • 2 spring onions, thinly sliced
  • Juice of 1 lemon, or to taste
  • ½ tsp sumac
01   Preheat oven to 200C. Slash chicken skin in several places, scatter generously with sumac and season to taste. Heat oil in a large frying pan, add chicken skin-side down and cook until browned, then turn and sear the other side. Transfer skin-side up to an oven tray and roast until cooked through (15-20 minutes).
02   Meanwhile, for fattoush, place pita on a baking tray and bake until crisp (4-5 minutes), then coarsely crumble. Combine remaining ingredients in a bowl, season to taste and toss to combine. Just before serving add pita. Serve with sumac chicken and lemon wedges.
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