Sumac Chicken with Carrots and Chickpeas

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Author: Sharon Matten - Kosher Everyday
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 110 minutes
Yield: 1 chicken 1x
Category: Main Dish
Method: Roasting
Cuisine: Gluten Free
Diet: Kosher

Description

Sumac Chicken with Carrots and Chickpeas is a flavorful and aromatic dish that combines tender pieces of chicken seasoned with sumac, a tangy and slightly citrusy spice, along with a medley of carrots and chickpeas. The sumac adds a unique and zesty flavor profile to the chicken, enhancing its taste and adding a vibrant color to the dish. It’s the perfect fall or Sukkot dish, with warm welcoming flavors. I can’t stop making this chicken…everyone is crazy about it!!!

Ingredients

Units Scale

For the Sumac Paste

2 tablespoons ground sumac
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
2 tablespoons garlic oil or 2 tablespoons extra virgin olive oil plus 2 minced garlic cloves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
juice from 1/2 lemon, reserve the peel

For the Chicken

1–pound thin carrots, peeled and cut into 2-inch pieces
1 (14-ounce) can chickpeas, drained and rinsed
1 teaspoon sweet paprika or ground Alleppo pepper
2 teaspoons honey
1 (3 1/2 – 4-pound) whole chicken
1/2 lemon cut into four pieces
1/2 cup dry white wine
1 whole head garlic, cut into quarters (optional)

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Instructions

For the Sumac Paste

Whisk together the sumac, cumin, coriander, crushed red pepper, olive oil, salt and pepper.
Squeeze in the juice of the lemon half, reserving the spent half and stir to combine.

For the Chicken

Preheat the oven to 375°F or 350°F Convection Roast. Grease a large roasting pan.
Cut the spent lemon peel into 4 pieces to be added with the rest of the lemon to the pan.
Spread the carrots and chickpeas in the roasting pan. Sprinkle with the paprika and honey.
Place the chicken on top of the carrots and chickpeas and distribute the lemons around it.
Rub the sumac paste all over the bird. Tie the legs together with cooking twine.
Roast (middle rack) fo 1 1/2 to 2 hours or until an instant-read thermometer insterted into the thigh (away from the bone) registers 165°F.
Turn the pan front to back halfway through and add the white wine to the pan.
Remove the pan from the oven and tent loosely with foil. Let rest for 10 to 20 minutes.
Serve the hot chicken topped with the vegetables and pan juices.