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Chicken with Sumac and Plums

Servings 0

Ingredients

  • For the Chicken
  • 1 lemon
  • 1 tablespoon ground sumac
  • 1 teaspoon coarse salt
  • 1 teaspoon black pepper fresh ground
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves minced
  • 2 chicken breasts cut in half usually come as a split breast, boneless and skinless
  • 2-3 sprigs fresh thyme
  • For the Plums
  • 2 plums quartered or sliced
  • 1-2 shallots sliced into rounds
  • 1 teaspoon honey or to taste
  • ¼ teaspoon cinnamon
  • pinch allspice
  • 1 bay leaf torn in half

Instructions

  • Grate the zest from the lemon and place in a small bowl. Set aside the zested lemon.
  • Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in garlic, add small amount of olive oil if desired (I didn’t find this added much value, so I tend to it out). Rub mixture all over the chicken breasts.
  • In a large bowl, toss together plums, shallots, honey, oil, salt, cinnamon, allspice and bay leaf. Spread out plum mixture evenly over the bottom of a roasting pan with high sides. Lay thyme sprigs on top of plums. Place chickens over the plums in the pan and cover. Roast for 30-40 minutes, until chicken has reached an internal temperature of 165 degrees Fahrenheit. Plums should be soft.
  • Remove from oven and squeeze 1 tablespoon juice from reserved lemon onto chicken. Let chicken rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.