Serious Eats: Recipes

Bi-Rite Market's Sumac-Roasted Chicken du Monde

[Photograph: France Ruffenach]

As always with our Cook the Book feature, we have five (5) copies of Bi-Rite Market's Eat Good Food to give away this week.

Sour, citrusy, and totally at home with both meats and vegetables, sumac is one of those spices that we just can't get enough of. This Sumac-Roasted Chicken du Monde from Bi-Rite Market's Eat Good Food showcases how easily it can be incorporated into all sorts of dishes.

This particular roast chicken begins with an Indian curry powder heavy brine that stains the halved chicken a bright yellow. After a day of soaking up all of that sugar, salt, and curry it's rubbed with olive oil and sumac and roasted over a bed of red onions, balsamic, and thyme branches. It's a blend of flavors from Italy, France, India, and the Middle East that seem unlikely when the chicken goes into the oven, before it starts to roast and really fill the kitchen.

Why you should make this: Apart from being a delicious and inventive take on roast chicken, this is a dish that highlights the fact that we should all be more familiar with the glorious spice that is sumac.

Next time we might think about: Cooking the chicken over a bed of onions makes for a lot of drippings and some pretty tasty onions. Next time around we're definitely throwing a few potatoes in there too.

Adapted from Bi-Rite Market's Eat Good Food by Sam Mogannam and Dabney Gough. Copyright © 2011. Published by Ten Speed Press. Available wherever books are sold. All Rights Reserved.

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