Cook this: Roast chicken with sumac and red onions from Zaitoun via nparts
Our cookbook of the week is Zaitoun by London, U.K.-based writer Yasmin Khan. Tomorrow, we’ll feature an interview with its author.
Like so many of the dishes in Zaitoun, Yasmin Khan’s recipe for mussakhan “is all about sharing.” Topped with fried pine nuts and a sprinkling of sumac and chopped parsley, the dish is typically served over taboon bread to soak up the juices. “We’re always fighting over who gets the bits of bread whenever I serve this,” says Khan. As a bread-free alternative, she suggests serving the roast chicken with rice or salad.
Step 1Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container.
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