Sumac and Pomegranate Chicken with Cardomom and lemon rice
- 1 whole chicken, about 2kg/4lb 8oz, jointed into 8 pieces
- 3 tbsp olive oil
- 1 tbsp sesame seeds
For the marinade
- 2 tbsp ground sumac ( This is native to the middle east, it produces bright red berries that are then dried and ground and has a gorgeous lemony flavour)
- 3 large garlic cloves, crushed or grated
- 1 tsp chilli flakes
- 2 tbsp tomato purée
- 1 tbsp pomegranate molasses (This simply is a thick syrup made by reducing pomegranate juices with sugar and lemon, used for many middle eastern cuisines
- 1 tsp salt
- Olive Oil
*I bought both my sumac and pomegranate molasses in a little asian store in North main street cork. All asian stored should stock these.
For the Rice
- 2 tablespoons olive oil
- 1 small onion , finely chopped
- seeds from 7-10 cardamom pod (bash your cardamom pod in a pestle and mortar to release seeds)
- 2 cups long-grain white rice , such as basmati
- 4 cups vegetable broth
- Zest of 1 lemon
- salt and fresh ground pepper, to taste
- Joint the chicken, If you prefer, ask your butcher to do this for you. I got mine from @omahonysbutcher in Cork at @theenglishmarket
- Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the chicken in a roasting dish, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh – the juices should run clear)
- While the chicken is cooking make the rice
- Put a medium saucepan over low heat and pour in one tablespoon of oil.
- Add the onion to the hot oil; add cardamom seeds and sweat for about 7-8 min, or until the onion is translucent and everything is nicely coated with oil.
- Increase the heat to medium; add in the rice and the last of the oil and stir until it is warmed through.
- Increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil.
- Toss in the lemon zest, season with salt and pepper, and give everything a last stir.
- Decrease heat, cover, and cook the rice until it is tender and has absorbed all (or almost all) of the liquid, 10-15 minutes, depending on the rice you’ve used.
- Remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.