Chicken With Sumac(Jujeh Al Sammak)
photo by Artandkitchen
- Ready In:
- 1 kg chicken thigh
- 1 small onion, grated
- 2 garlic cloves, crushed
- 3 tablespoons olive oil
- 2 teaspoons ground sumac
- 1 teaspoon ground cinnamon
- Place the chicken pieces in a dish.
- Mix the remaining ingredients together, pour over chicken.
- Marinate for several hours or overnight.
- Grill or barbecue, turning 3 or 4 times and basting frequently with the marinade until the chicken is browned.
Questions & Replies
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I discovered summac only one year ago and I can really say that it was really delicious in this recipe.<br/>After this treatment (rub and marinate for 3 hours) the chicken resulted tender and really tasty.<br/>I barbequed it using wood as I find that this still gives the best taste.<br/>Thanks a lot for your recipe!
this was tasty and so simple! i did it in my convection oven since it's not yet bbq season here, but this will be part of my warm weather repertoire later this year. i used skinless boneless chicken thighs and they worked fine. also used granulated toasted onion instead of the grated due to my overly sensitive eyes. thanks for the recipe!
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Five stars! DH, DD (toddler) and I liked this a lot. I used a whole chicken cut in 4 and an extra garlic clove. I used a little less ground cinnamon. For the salt and pepper I used freshly ground black pepper and sea salt. I marinated it for a day cooking it the same night in an oven under broil for most of the time until little black showed on the tips of the chicken then I covered it with aluminum foil and turned the oven to 350F until done. I served this on top of Recipe #136535 using toasted slivered blanched almonds instead of the cashews as we are mainly a bread free home. Along with this I also served Recipe #140618 and Recipe #322921 for a great Lebanese/Palestinian meal, masha Allah. I will definitely make this again.
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