Recipes.

Lemon + Sumac Chicken

By Nourish Cookbook


Sumac-Chicken-Nourish-Cookbook
Photo by: David Loftus
  • 4-6 servings
  • Prep - 5 mins
    Cooking - 1 hour
  • Total - 1 hour 5 mins
Sumac-Chicken-Nourish-Cookbook
Photo by: David Loftus

This one-pan Lemon and Sumac Chicken dish is a simple way to get a nutritious, hearty meal on the table for dinner.

This delicious recipe comes from the cookbook Nourish - mind, body & soul, written by three beautiful women – Amber Rose, Sadie Frost and Holly Davidson.  

Servings: 4-6
Preparation: 5 mins
Cooking: 1 hour

Tags: , , , , ,

Ingredients

  • 4 free-range whole chicken legs.
  • 1/2 cup good quality black olives.
  • olive oil.
  • 2 teaspoons sumac.
  • 1 cup cherry tomatoes.
  • 1 preserved lemon, sliced into thin rounds.
  • sea salt and freshly ground black pepper.

Directions

1. Preheat the oven to 180°C/gas mark 4.

2. Wash and dry the chicken pieces and place in a roasting dish. Scatter the black olives on top, and drizzle with olive oil. Sprinkle with the sumac and some salt and black pepper.

3. Transfer the dish to the middle rack of the oven and cook for 30 minutes. Top with the cherry tomatoes and lemon slices then cook for a further 20–30 minutes– you want the tomatoes bursting, the lemons a little charred and the meat falling off the bone.

* Serve while hot and fresh from the oven. I love to eat this chicken dish with a beautiful bitter raddichio salad.


Note

We reckon this Brown Rice + Quinoa Salad would taste great along side this recipe.

Recipe from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, Hardback RRP $39.99.

Lemon and Sumac Chicken

 

This one-pan Lemon and Sumac Chicken dish is a simple way to get a nutritious, hearty meal on the table for dinner.

This delicious recipe comes from the cookbook Nourish - mind, body & soul, written by three beautiful women – Amber Rose, Sadie Frost and Holly Davidson.

Ingredients

  • 4 free-range whole chicken legs.
  • 1/2 cup good quality black olives.
  • olive oil.
  • 2 teaspoons sumac.
  • 1 cup cherry tomatoes.
  • 1 preserved lemon, sliced into thin rounds.
  • sea salt and freshly ground black pepper.

Directions

1. Preheat the oven to 180°C/gas mark 4.

2. Wash and dry the chicken pieces and place in a roasting dish. Scatter the black olives on top, and drizzle with olive oil. Sprinkle with the sumac and some salt and black pepper.

3. Transfer the dish to the middle rack of the oven and cook for 30 minutes. Top with the cherry tomatoes and lemon slices then cook for a further 20–30 minutes– you want the tomatoes bursting, the lemons a little charred and the meat falling off the bone.

* Serve while hot and fresh from the oven. I love to eat this chicken dish with a beautiful bitter raddichio salad.

Note

We reckon this Brown Rice + Quinoa Salad would taste great along side this recipe.

Recipe from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, Hardback RRP $39.99.

Lemon and Sumac Chicken

 

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