Over the holidays, I received a jar of sumac to add to my spice collection. I had some broccoli and chicken so thought I might make some sort of lemony, sumac marinade for them. I searched "sumac marinade" on google and got this recipe for Iranian Grilled Chicken Thighs from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen. I adapted it somewhat for a roasted dinner but the marinade proportions are hers and they're perfect.
I highly recommend this recipe served over brown rice with a squeeze of fresh lemon. It was absolutely wonderful. I was so hungry by the time dinner was ready that I didn't have the patience to get a photo that would do it justice. But trust friends, it's good!
Roasted Chicken and Broccoli with Sumac Marinade
1 medium white onion, diced small
5 cloves garlic, minced with ¼ teaspoon salt
2 Tablespoons dried oregano
1 Tablespoon sumac
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon sea salt
freshly cracked pepper (about 50 turns)
¼ cup olive oil
zest and juice of one lemon
2 large heads broccoli, cut into bite sized pieces/florets
2 pounds chicken breast or thighs, deboned and cut into bite sized chunks
Prepare the marinade and set it aside so the flavors can develop.
Chop the broccoli and chicken into bite sized pieces and place in a 9X12 inch (give or take) casserole dish. Add the marinade to the chicken and broccoli and toss so everything is well coated. Cover the dish in foil and set in the fridge to marinate for at least 30 minutes.
Remove the dish from the refrigerator and preheat your oven to 450F. This will allow the baking dish to warm up before it hits the hot oven. Bake covered for 15 minutes. Uncover, stir well, and bake for another 15 minutes until well roasted. Serve with brown rice and fresh lemon wedges.