Coriander Chicken with Lemon and Sumac

Kişnişli ve Limonlu Tavuk


Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

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
  • pul biber 1 tsp
  • cumin 1 tsp
  • salt 1 tsp
  • chicken pieces (thigh or breast) skinned 1 kg/2 lb.or
  • whole chicken, jointed and skinned kg/3 lb
  • ghee or butter 3 tbsp
  • sumac 1 tsp


  • 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 (220C). When it is hot, pour in the chicken with its marinade, stir to baste the meat with the fat, and return to the oven for thirty minutes, or until the chicken is cooked through.
  • Sprinkle with the lemony sumac, and serve with pide and salad, or a plain pilaf.