Coriander Chicken with Lemon and Sumac

Kişnişli ve Limonlu Tavuk

Preparation info
    • Difficulty


Appears in
Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

The Ottomans loved using coriander, with its pungent fresh leaves and silky, warming seeds, but when the empire was abolished in 1923 it seemingly fell from grace and coriander leaves barely feature in modern Turkish cookery. It goes well with the tart bite of lemon and sumac.


  • garlic 2 cloves
  • coriander large bunch
  • lemon juice of 2


  • Crush and chop the garlic in the salt. Roughly chop the coriander leaves, and mix them both in a large bowl with the garlic, lemon juice, pul biber, cumin, and salt. Stir the marinade through the chicken pieces and set aside for six to eight hours, preferably in the fridge, turning the chicken now and then.
  • Melt the ghee or butter in a baking dish in a hot oven (220