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Coriander Chicken with Lemon and Sumac
Kişnişli ve Limonlu Tavuk
Preparation info
- Difficulty
Easy
Appears in
Published 2016
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.
Ingredients
- garlic
2 - coriander large
bunch - lemon juice of
2
Method
- 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