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Mediterranean chicken with cinnamon and sumac


Serves 10 | Prep/cooking 1 hour


• 3 fresh whole chickens (1.3 kg each)
• 150 ml olive oil
• 100 ml vegetable oil (for spraying the chicken)
• 650g onions (4pcs)
• 60g sumac
• 20g cinnamon
• 5 loaves Markouk bread
• 1kg baby potatoes
• 200g whole garlic cloves

• 200g butter
• 4 sticks rosemary
• Pinch of salt & pepper
• 20g chicken stock or 3 cubes
• 100g flour
• 500g shallots
• 1 lemon
• 3 sticks of French thyme


For the chicken


Clean the chicken with lemon and salt inside out. Then use a part of the sumac and cinnamon to cover the chicken and add a pinch of salt and pepper along with a sprinkle of vegetable oil.


Put the chicken in the oven for baking at a temperature of 180°C for about 45 minutes. During this time prepare the sliced onions and fry with olive oil for 10 minutes; then add a pinch of sumac and cinnamon, salt, pepper and leave for an additional 5 minutes; leave to cool.


Cut the Markouk loaf into 8 triangles, fill with the onion mixture and set aside. Spray it with olive oil and bake at 180°C for 8 minutes.


Wash the potatoes (with skin on) thoroughly and put in a roasting pan with butter (100g), rosemary and shallots along with sea salt. Put it in the oven for 35 minutes at 170°C; halfway through cooking, add the garlic.

For the sauce


Melt the remaining butter on low heat, add the flour and let simmer till golden.


Add the three chicken cubes and French thyme, the remaining quantity of cinnamon and sumac along with a pinch of salt and pepper.


Add 700 ml of water and let it boil for about 10 minutes.
Note: You can use turkey instead of chicken; for the same number of portions you will need a 5 kg turkey.
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