Food Love Stories
- Preheat the oven to gas 4, 180°C, fan 160°C
- Put the chicken in a large roasting tin
- Mix 150G Greek yogurt, juice of 1 lemon, 2 tsp tomato purée & 2 crushed garlic cloves in a bowl
- Add 2 tsp crushed chillies, 2 tsp ground cinnamon & 2 tsp sumac to the bowl & mix
- Rub over the chicken
- Roast for 1 hr 30 mins or until cooked through & the juices run clear.
- Cover & set aside to rest for 10 mins
- Meanwhile, make the chilli sauce. Preheat the grill to high.
- Put 150G baby plum tomatoes, 2 red chillies & 1 small onion on a baking tray & grill for 5 mins
- Blitz in a food processor with 1 tbsp red wine vinegar, 1 crushed garlic clove & 2 tsp tomato purée
- Transfer to a bowl. Serve with the chicken
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‘Not quite’ Aunty’s sumac chicken
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