Lemon and Sumac Marylands | A Three Way - But Not As You Know It - Part 2 | @KateFlowerFood

sumac

🥗Healthier: lemon zest

💰Cheaper: citric acid

Lemon zest provides acidity and brightness similar to sumac.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning can reduce cost while maintaining flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a less expensive fat alternative.

Blot the chicken marylands with paper towel to remove excess moisture.

Place sliced lemon and onion at the bottom of a roasting tray.

Prepare garlic sumac butter and pour it over the chicken.

Roast the chicken in the oven at 200°C (about 400°F) for approximately 45 minutes without touching it.

Check for doneness by ensuring clear juices run from the chicken and no pink juices are present.

Use a meat thermometer to check the internal temperature of the chicken; it should reach 75°C (165°F).

Prepare a mixed grain salad using black barley, brown rice, quinoa, and pearl barley, along with herbs, cucumber, olive oil, and lemon juice.

Make a quick pickle with red wine vinegar, sugar, and salt, and add red onion and radish to it.

Set the pickled vegetables aside until serving, then add fresh ingredients like cos lettuce and carrot just before serving.

Once the chicken is cooked, place it on a platter with the mixed grain salad, adding crumbled feta on top.

Add caramelized lemon and onion from the roasting tray on top of the chicken.

Pour the tray juices over the chicken and salad before serving.

Sprinkle toasted seeds and nuts over the dish for added crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens