Succulent Spice Roasted Chicken
An Original Recipe by Not Quite Nigella
- 1 large chicken (mine was 1.6 kgs/3.5lbs), butterflied and cut into pieces
- 6 tablespoons olive oil
- 3 tablespoons sumac
- 2 tablespoons za'atar
- 3 teaspoons salt
- 1 teaspoon allspice
- 1/2 teaspoon ground cinnammon
- 1 lemon, halved
- 2 onions, quartered
Spiced rice
- 1 cup long grain or basmati rice (I used a golden basmati)
- 1 1/4 cups hot water
- 4-5 pieces of orange zest
- 1/4 cup slivered almonds
- 2 onions, finely diced
- 2 cloves garlic, diced
- 1/3 cup currants
- 1/2 teaspoon allspice
- 1/4 teaspoon cardamom seeds, ground
- 1/4 teaspoon ground cinnamon
- A few strands of saffron steeped in a small amount of hot water
- Oil for drizzling and 1 tablespoon butter for frying
**Buyer's tip: Sumac is found at supermarkets in the spice aisle. Za'atar is found in spice shops and is a mixture of sumac, sesame seeds, marjoram, thyme, oregano and salt. **
Step 1 - I like to dry brine the chicken the night before. Wash the chicken and then pat dry with paper towels. Season the chicken generously with salt and leave breast side up uncovered in the fridge.
Step 2 - The next day take the chicken out of the fridge. Mix the olive oil, sumac, za'atar, salt, allspice and cinnamon in a bowl and smear the mix over the chicken. Squeeze the juice from the lemon all over the chicken and place the lemons on the tray along with the onions. Drizzle some oil on the onions and let the whole tray sit for about 30-40 minutes for the chill comes off the chicken. Meanwhile preheat the oven to 200C/400F. When the chicken is ready, place in the oven. Bake for 40-50 minutes basting 2-3 times in the process with the juices. I like it when chicken is well done and the drumsticks start to pull away from the bone at the base but it still remains moist.
Step 3 - While the chicken is cooking, make the rice. Rinse the rice 2-3 times until the water runs clear. Then add hot water and the orange zest pieces to the rice and bring to the boil with the lid on. Reduce temperature down to low and still with the lid on, steam the rice for 5 minutes.
Step 4 - heat a frypan on medium heat and fry the almonds until golden. Remove from pan. Add some oil and saute onion and garlic until soft and fragrant. Add the currants and cooked rice and then sprinkle the allspice, cardamom and cinnamon on the rice along with the saffron with the strands and saffron infused water. Add the tablespoon of butter and stir until the rice is cooked and the spices are evenly distributed. Serve with the chicken.