Mediterranean
Middle Eastern Restaurant-Style Chicken
Discover the essence of Middle Eastern cuisine with this recipe for succulent whole chicken, marinated in a flavourful blend of spices, yogurt, and lemon juice. Served alongside a refreshing Sumac and Onion Salad.
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ] whole chicken (about 3 pounds, (or use 4 leg quarters))
- 4 garlic cloves (finely minced)
- 3 tablespoons plain whole milk yogurt
- 3 tablespoons olive oil
- 1½ tablespoons tomato paste
- 1 teaspoon 7 spices
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 2 tablespoons lemon juice
- 1 large yellow onion (cut into thin wings)
- 1 tablespoon sumac
- 2 tablespoons parsley (finely chopped)
- Pinch of salt
- 1 teaspoon olive oil
Instructions
- 1
For the Chicken
- 2
Mix the spices with the yogurt, tomato paste and oil.
- 3
Rub them all over the chicken making sure to get it under the skin.
- 4
Bake covered at 425 Fahrenheit for 1 hour.
- 5
Then, uncover to crisp up under the broiler for a few minutes (watch closely, it might burn)
- 6
For the Salad
- 7
Combine the onion, parsley, sumac, salt and olive oil.
- 8
Rub together well with your hand to soften the onion.