Yup…still on my NYT kick!
I saw this recipe a few weeks ago in the Thursday Food section.
Middle Eastern food is new to me, so I followed the recipe exactly. In fact, it was so exact, I’m going to send you directly to the NYT Cooking Page for the recipe!
Sumac was a little hard to find. Trips to Whole Foods, Standard Market, and Mariano’s proved unsuccessful. Finally found it at World Market.
This chicken had and incredible depth of flavor. I cooked this on the Green Egg on direct heat at 500 degrees for about 15 minutes total. The recipe calls for chicken thighs, but I am sure you could also use chicken breasts. I would cook the breasts on indirect heat though, to avoid them drying out.
I served the chicken with yellow rice and a really hearty Cabernet. We didn’t have a lot of leftovers, but I think this chicken would be great for tacos or even in a panini with some pepper jack cheese. If you give this try, let me know how it turns out and how you served it! I’m always looking for new ideas!
Enjoy!