63. Middle Eastern inspired turmeric and sumac chicken made with date syrup

Don’t be afraid to experiment with spices and new flavours. For those unfamiliar with date syrup, sumac and turmeric together - insert deeply thrilled happy smile - This recipe is a simple quick way to dip your toe successfully into some gorgeous flavours. This chicken dish is so so simple and adapted and tweaked from a few recipes.

This dish requires minimal prep, just mixing a few spices and chopping some chicken. The base is turmeric, sumac, date syrup, tomato paste and some garlic. The flavours in this dish are instantly seductive. Once the spices are mixed all that is left is baking it in the oven.

This chicken is made in a casserole baking dish and served alongside some shredded vegetables gently sautéd with fresh garlic, and served with basmati rice. My second post ‘#2 Just really good recipes’ is along the same flavour vein made with Israeli couscous also cooked in the oven in one baking dish.

Most of the spices for this recipe are likely already in your spice cupboard. The date syrup can be purchased at a Mid-East grocer or ordered online. I have checked most of my local grocery stores and have yet to find date syrup in with their regular line up.

At the time I prepared this dish, the chives in my garden where blooming. I garnished with chive blossoms - what a visual and delicious treat!

Enjoy your dinner time trip deep into the Middle East.

Ingredients

• 2 pounds of chicken thighs or boneless skinless breast - cut to bite size

• 1 Tbsp of turmeric

• 1 teaspoon of garlic powder

• 1 teaspoon of salt

• 1 Tbsp of sumac

• bloomed saffron (optional)*Note

• 2 cloves of garlic minced

• 2 Tbsp tablespoons of tomato paste

• 1/4 cup date syrup

• 1/4 cup of olive oil

• garnish chopped chives, chopped mint, cilantro or parsley (or a combo)

• 1 onion chopped into 1/2 moons

• 1 bunch of scallions chopped coarsely

• 1 zucchini shredded

• 1 large carrot shredded

• 1 cup chopped spinach or kale (optional)

*Note:

Bloomed saffron (20 minutes or until ice cubes melt) -

• 1/4 teaspoon ground saffron - never use the strands without grinding them using a mortar and pestle with a small pinch of sugar

• 2 ice cubes

Method

• Place the ice cubes in a small bowl or jar. Sprinkle ground saffron on top of the 2 ice cubes and let it sit at room temperature until the ice is fully melted.

• Use immediately or cover the bowl or jar and keep it in the fridge for up to a week.

Method

1. Preheat oven to 425 F.

2. In an oven safe casserole dish add a glug of olive oil to coat the bottom.

3. Add the chicken followed by the spice blend and seasonings salt, pepper, turmeric, sumac, garlic powder, minced garlic, tomato paste, date syrup and olive oil.

4. Mix well and spread it evenly across the dish.

6. Cover with aluminum foil and place in the preheated oven.

7. Bake covered for 30 minutes. At the 30 minute mark check chicken doneness.

8. Remove the cover and continue baking uncovered a further 15-20 minutes or until done. The chicken should be fully cooked at this time. Rest while you sauté the vegetables then serve

.

9. In a nonstick pan sauté 1 clove of minced garlic with olive oil until fragrant then add the shredded and chopped vegetables. Sauté just a few minutes until the vegetables are slightly wilted. Remove from the heat at set aside for plating.

10. Garnish with chopped chives, parsley, mint and/or cilantro and if you are lucky chive flowers!

Serve and enjoy!