Name: Oven-Roasted Sumac Chicken (Jaj Mashwi Bil Furun)
Yield: Serves 4–6
Cuisine: Palestine
Ingredients: 1½ teaspoons salt; 1 tablespoon ground sumac; 1 teaspoon tomato paste; ½ teaspoon cardamom; 1 large onion, quartered; ¼ cup (60 milliliters) fresh lemon juice; 1 onion, grated; One 3 pound (1½ kilogram) chicken; 1 summer squash, sliced; 1 very ripe tomato, crushed; 1 potato, cut into 1-inch slices; 2 tomatoes, quartered; 2 carrots, cut into 1-inch pieces; 2 teaspoons red pepper flakes; 6 cloves garlic, whole; 1½ teaspoon allspice; ¼ cup (60 milliliters) extra virgin olive oil

Laila El-Haddad, Maggie Schmitt

Oven-Roasted Sumac Chicken

Jaj Mashwi Bil Furun

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

Whether left whole or cut into parts, spicy roast chicken is a perennial favorite in Gaza. This is an adaptation of a recipe given to us by Lulu from the Olive Roots Cooperative in Zeitoun.

Ingredients

One 3 pound (1½ kilogram) chicken
1 tablespoon

Asia
Palestine
Main course
Gluten-free
Spicy
Gaza

Method

Wash the chicken well, as instructed in the section “Common Sense,” and set it aside in a colander to drain off the bloody juices.

Rub the sumac, salt, cardamom, allspice, and pepper flakes under and over the skin of the chicken, making sure to reach inside to the thighs. Combine the onion, tomato, tomato paste, lemon juice, and olive oil and mix well

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method