Roast Sumac and Lemon Chicken

This recipe is taken from David Herbert's Spice Route recipe, focusing on Sumac, the ground spice from the Middle East. The chicken needs the Yoghurt sauce to bring out the flavour of the lemon and sumac in the chicken. It is a tasty dish and leftovers  taste even better the next day.


1 large free-range chicken
2 lemons, roughly chopped
3 small shallots, peeled and chopped
4 garlic cloves, peeled and squashed
2 tablespoons sumac
1 tablespoon olive oil

Yoghurt Sauce:

1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chilli powder
500g pot natural yoghurt
1 long red chilli, thinly sliced
4 spring onions, sliced


Heat oven to 200 deg. C. In a bowl mix lemons, shallots and garlic with half the sumac and some salt. Spoon mixture into cavity of chicken. Brush chicken with oil and sprinkle over remaining sumac. Roast for 1 1/2 hours, or until cooked. Mix ingredients for yoghurt sauce; add salt. Carve chicken; serve with a dollop of sauce.

Serves 4.

To drink, a juicy young pinot noir such as the 2013 Red Fox from Victoria's Mornington Peninsula.

Spiced Middle Eastern lamb and tomato salad

 (Photo to follow)

Spiced lamb:
500g minced lamb
1 tablespoon sumac, ground or crushed
1 teaspoon toasted sesame seeds
2 teaspoons fresh thyme leaves

Salad:

2 large ripe tomatoes, cut in wedges
12 cherry tomatoes, halved
1 Lebanese cucumber, peeled, diced
1 small red onion, thinly sliced

Dressing:

2 tablespoons olive oil
1 teaspoon harissa
4 tablespoons natural yoghurt
1/4 cup fresh mint leaves

Heat a large, non-stick frying pan, add lamb and cook, stirring and breaking up lumps, for 8-10 minutes or until meat is brown and crisp. Add sumac, sesame seeds and thyme and cook for an extra 1 minute. Season. Drain on kitchen paper.

Place tomatoes, cucumber and onion in a bowl and drizzle with half the oil. Season.

 To  make dressing, whisk together harissa, yoghurt and remaining oil. Place tomato and cucumber salad on platter, top with lamb, drizzle with dressing. Sprinkle with mint leaves.

Serve in a round metal or ceramic Middle Eastern bowl.
Serves 4.

Suggests drinking a spicy young shiraz with this dish. eg. 2013 Bobar Syrah from Yarrah Valley
A Spice route recipe by David Herbert
davidherbertfood.com