Oven-Roasted Sumac Chicken

Jaj Mashwi Bil Furun

Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

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.


  • One 3 pound ( kilogram) chicken
  • 1 tablespoon


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