Sumac-crusted chicken with fattoush

You'll need

1 chicken (1.8kg), butterflied and halved For dusting: sumac 1½ tbsp olive oil   Fattoush 1 pita bread 60 ml (1/4 cup) extra-virgin olive oil 2 Lebanese cucumbers, halved, seeds removed, coarsely chopped 200 gm tomatoes, coarsely chopped ½ yellow capsicum, diced 1/3 cup each coarsely chopped mint, flat-leaf parsley and coriander 2 spring onions, thinly sliced Juice of 1 lemon, or to taste ½ tsp sumac


  • 01
  • Preheat oven to 200C. Slash chicken skin in several places, scatter generously with sumac and season to taste. Heat oil in a large frying pan, add chicken skin-side down and cook until browned, then turn and sear the other side. Transfer skin-side up to an oven tray and roast until cooked through (15-20 minutes).
  • 02
  • Meanwhile, for fattoush, place pita on a baking tray and bake until crisp (4-5 minutes), then coarsely crumble. Combine remaining ingredients in a bowl, season to taste and toss to combine. Just before serving add pita. Serve with sumac chicken and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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