Name: Sumac-roasted chicken with pea tabbouleh and hummus
Prep time: 35 min
Cook time: 80 min
Total time: 115 min
Yield: 6
Ingredients: 1 chicken (about 1.8kg); For drizzling: olive oil; 1 tsp sumac; 1 tsp dried mint; Finely grated rind of 1 lemon; 1 lemon, quartered; 1 garlic head, halved; Pea hummus; 300 gm podded peas (about 660gm unpodded); 1 garlic clove, finely chopped; 120 gm hulled tahini; 50 ml extra-virgin olive oil; Juice of 1½ lemons, or to taste; Pea tabbouleh; 120 gm coarse burghul; 400 gm podded peas (about 880gm unpodded); 200 gm podded broad beans (about 400gm unpodded); 1 cup (loosely packed) each mint, flat-leaf parsley and coriander, coarsely chopped; ½ small Spanish onion, finely diced; Juice of 2 lemons; 1 garlic clove, finely chopped; 2 tsp ground sumac; 80 ml (1/3 cup) extra-virgin olive oil

Sumac-roasted chicken with pea tabbouleh and hummus

Australian Gourmet Traveller spring recipe for sumac-roasted chicken with pea tabbouleh and hummus.

Serves 6

Prep

35M

Cook

1H 20M

Total

1H 55M

Ingredients

1 chicken (about 1.8kg)

For drizzling: olive oil

1 tsp sumac

1 tsp dried mint

Finely grated rind of 1 lemon

1 lemon, quartered

1 garlic head, halved

Pea hummus

300 gm podded peas (about 660gm unpodded)

1 garlic clove, finely chopped

120 gm hulled tahini

50 ml extra-virgin olive oil

Juice of 1½ lemons, or to taste

Pea tabbouleh

120 gm coarse burghul

400 gm podded peas (about 880gm unpodded)

200 gm podded broad beans (about 400gm unpodded)

1 cup (loosely packed) each mint, flat-leaf parsley and coriander, coarsely chopped

½ small Spanish onion, finely diced

Juice of 2 lemons

1 garlic clove, finely chopped

2 tsp ground sumac

80 ml (1/3 cup) extra-virgin olive oil

Method

Main

1.Preheat oven to 200C. Rinse chicken, pat dry and place on a baking tray. Drizzle with oil, scatter with sumac, mint and lemon rind and season to taste. Stuff with lemon quarters and garlic and roast, basting occasionally, until chicken is golden and juices run clear when thigh is pierced (50 minutes-1 hour).

2.For pea hummus, blanch peas until just tender (4-5 minutes), drain, refresh and drain well. Process in a food processor with remaining ingredients, season generously and refrigerate until required.

3.For pea tabbouleh, soak burghul in a bowl of hot water until tender (4-5 minutes), then drain. Blanch peas until just tender (3-4 minutes), drain, refresh and drain again. Blanch broad beans until just tender (2-3 minutes), drain, refresh, drain and peel. Combine burghul, peas, broad beans and herbs in a large bowl and refrigerate until required. Combine onion, lemon juice, garlic and sumac in a small bowl, stand until onion turns pink (1-2 minutes), add oil and season to taste. Just before serving add dressing to pea mixture and toss lightly. Serve chicken hot with pea tabbouleh and hummus.