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The Journal Sauvignon Blanc perfectly paired with Middle Eastern Roast Chicken
A warming combination of Za’atar, sumac and cinnamon as well as Moroccan lemon preserve elevates a weekday roast chicken. This recipe is delicious served with minted couscous or flatbread.
Prep time: 15 mins /Cook time: 1 hour, 10 mins /Serves: 4
Ingredients:
a large chicken(approx. 1.5kg)
100ml olive oil
Juice of half a lemon
15ml za’atar spice
15ml sumac
10ml cinnamon
4 cloves garlic, crushed
3 red chillies, finely chopped
1 large red onion, sliced
1 tablespoon lemon preserve or 1 large lemon, sliced
Salt and pepper
200ml dry white wine or water
In a large bowl, combine the olive oil with the lemon juice, spices, garlic and chillies. Add in the sliced onion and lemon preserve and toss to coat thoroughly in the marinade. Place the chicken into the bowl and scoop the marinade over the top, stuffing the cavity with onion and preserved lemon.
Marinade the chicken for a few hours or overnight. To cook, transfer the chicken and marinade into an ovenproof dish and pour over the wine or water. Roast the chicken in a preheated oven at 220C for the first 20 minutes and then 180C for another 40 to 50 minutes or until the skin is golden and the chicken’s juices run clear.
Serve the chicken with warmed flatbread, whipped feta and grilled courgettes or aubergine.
