Sumac & Aleppo Pepper Roasted Chicken

Sumac & Aleppo Pepper Roasted Chicken

This dish is inspired by the most delicious Sumac Roasted Potatoes I made recently. It’s filled with the aromatic and earthy flavors of Lebanese and Middle Eastern cuisines. Really easy to make and so comforting. This recipe uses Vegan Chicken Drumsticks from All Vegetarian Inc but you can use any unbreaded Vegan Chicken or other plant protein such as extra firm Tofu.

Serves 3-4

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Ingredients

2 packages of Vegan Chicken Drumsticks (I used All Vegetarian Inc) or (475g of any Vegan Chicken)

2 Onions each cut into eighths

1/4 cup (60ml) of Grape Seed Oil

2 tsp (10g) ground Sumac Powder

2 tsp (10g) Aleppo Pepper Flakes

1 tsp (5g) Smoked Paprika

Salt & Pepper to taste

Lemon Herb Rice

2 cups (370g) uncooked Rice

1 Vegan Chicken Bouillon Cube

1/2 Lemon cut into slices then cut in half

1 Tbsp (15g) Parsley chopped

2 tsp (10g) Chives chopped

1 Tbsp (15g) Vegan Butter

Salt & Pepper to taste

Directions

1.Cook the Rice according to package directions and include the Bouillon and Lemon pieces with the cooking water. Once the Rice is done season with Salt & Pepper and mix in the Vegan Butter and fresh herbs. Keep warm until ready to serve.

2. While the Rice is cooking, mix together the Oil, Aleppo Pepper, ground Sumac, Smoked Paprika, Salt & Pepper and toss it with the Onions and Chicken. Add the mixture to a casserole or baking dish and cover with foil.

3.Bake at 375 covered for 15 minutes. Remove foil, lower heat to 350 and continue baking for another 10 minutes. Flip the Chicken over and continue baking for another 15-20 minutes or until Onions and Chicken are golden brown.

4. Serve with the Herbed Lemon Rice.