Middle Eastern Roast Chicken with Toum

Ingredients

• Ingredients
• 4 Chicken quarters – skinned and cleaned
• Marinade
• 1/4 cup olive oil
• Juice of a lemon
• 1 tsp chopped garlic
• 1 tsp harissa
• 1 tsp coarse salt
• 1 tsp coarse pepper
• 1 tsp sumac
• I lemon sliced
• 1 onion sliced
• 1 – 2 tbsps toasted pinenuts
• Parsley for garnish
• Toum for dipping
• Arabic pita
• Olive Oil

Instructions

1. Process
2. Score the Chicken and store it in a ziploc bag with the marinade in the fridge overnight
3. Pre heat the oven to 350 degrees and add a roasting pan
4. Once the roasting pan is hot, add the Chicken and return to the oven and cook for a period of 25 mins
5. In the mean time, pour the leftover marinade from the bag into a saucepan and cook it on a high heat till it reduces by half. This will kill all bacteria
6. Remove the chicken fom the oven in between and baste with half the marinade
7. Remove the Chicken from the oven after 25 mins and flip over, baste with the remaining marinade and add the lemon and onion slices
8. Return for another 20 mins
9. Turn the oven to broil setting for another 7 – 10 mins
10. Remove and sprinkle with extra sumac and pine nuts and serve with tomb and kabobs. Garnish with parsley