A rub-down with tart, bracing herbs and a tenderizing brine make this super juicy sumac roasted chicken worth the wait:
A rub-down with tart, bracing herbs and a tenderizing brine make this super juicy bird worth the wait.
bySuzanne Zeidy| UPDATED Sep 16, 2022 5:06 PMRecipes by CourseRecipes by CuisineRecipes by IngredientShareCookbook author Suzanne Zeidy cooks this juicy chicken—rubbed all over in bracing, floral sumac—in a rotisserie, although an oven yields equally delicious results. Allow at least 24 hours for brining the chicken.
Watermelon Gin Punch with Himalayan SaltElegant black tea and botanical flavors round out this pretty party punch. Related Tomato Salad with Scallions and Warm Brown Butter VinaigretteA toasty dressing and a fragrant South Asian spice blend elevate this simple late-season side dish.
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