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'Not quite' Aunty's sumac chicken recipe

'Not quite' Aunty's sumac chicken recipe

150 ratings

This Ramadan, we may not be able to enjoy the iftar meal with our friends and family, but that doesn’t mean we can’t still tuck in to our family favourite foods. We have lots of recipes inspired by home-cooked classics for you to recreate online. You can follow them word-for-word or give the dish a twist with top tips from your family and friends. They can’t taste your delicious creation right now, but just imagine how delighted they’ll be when you show them what you’ve made over video call - just like these brothers did with their ‘Not Quite’ Aunty’s Sumac Chicken. Rub a whole chicken in chilli, cinnamon and sumac then serve with a homemade charred chill sauce, for a dish to make your loved ones proud. See method

  • Serves 6
  • 20 mins to prepare and 1 hr 30 mins to cook, plus marinating and resting
  • 368 calories / serving

Ingredients

  • 1 medium whole Halal chicken (1.3-1.5kg)
  • 150g low-fat Greek-style yogurt
  • 1 lemon, juiced
  • 2 tsp tomato purée
  • 2 tsp crushed chillies
  • 2 tsp ground cinnamon
  • 2 tsp sumac
  • 2 garlic cloves, crushed

For the chilli sauce

  • 150g baby plum tomatoes
  • 2 red chillies, trimmed
  • 1 small onion, halved
  • 1 tbsp red wine vinegar
  • 1 garlic clove, crushed
  • 2 tsp tomato purée

Each serving contains

  • Energy

    1535kj
    368kcal
    18%
  • Fat

    23g 33%
  • Saturates

    7g 34%
  • Sugars

    4g 4%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 4.6g Protein 35.8g Fibre 2.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the chicken in a large roasting tin. Mix the yogurt, lemon juice, tomato purée, spices and garlic in a bowl and season, then rub over the chicken. Roast for 1 hr 30 mins or until cooked through and the juices run clear. Cover and set aside to rest for 10 mins.
  2. Meanwhile, make the chilli sauce. Preheat the grill to high. Put the tomatoes, chillies and onion on a baking tray and grill for 5 mins until charred.
  3. Blitz in a food processor with the remaining sauce ingredients and some seasoning until smooth. Transfer to a bowl. Serve with the chicken.

Little help: Marinate the chicken up to 24 hrs ahead; chill, covered. Remove from the fridge 30 mins before cooking.

Try with: Try making this green biryani with crispy onions recipe to serve with the sumac chicken.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

For information on Tesco's halal chicken policy, please read here.

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