This Week’s Recipe: Mussakhan (aka Roast Chicken with Sumac & Red Onions)
Inspiration: Watching the bevy of cooking shows on television one of the spices I keep hearing about is Sumac. Needless to say when I finally found a jar on a grocery store shelf I bought it posthaste, then set about finding a recipe featuring this spice which lead me to The NY Times cooking page.
And it turned out great!
Though, to be fair I did marinate the chicken overnight, rather than a few hours and instead of roasting the chicken exclusively in the oven I browned it in a cast iron skillet and then stuck the pan and all into the oven to finish.
Christie: Honestly, I can see any of Christie’s detectives eating this dish! Even Hercule Poirot. Especially, if served over rice with a nice pickled carrot on the side. It’s bright, herby, juicy, and tender.
My 52 Weeks With Christie 