Sumac chicken and rice

Use 3 chicken breasts. Small roasting tin fits 3 large breasts nicely. Don't be afraid with the level of water after adding the chicken stock. The chicken breasts almost get submerged. Chicken rub - Sumac, lemon zest, salt, 1 chilli and white pepper Rice - 190g rice, tumeric, olive oil and salt

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 200˚C

Step 2

Make the spice rub by combining 4 tsp sumac, lemon zest, 0.5 tsp salt and 0.25 tsp white pepper, 1 chilli in a small bowl

Step 3

Rub the spice mix all over the pieces of chicken

Step 4

In a roasting pan, combine the rice, 0.5 tsp turmeric, 0.25 tsp salt and 1 tablespoon of olive oil until the rice is a yellow color. Press the rice down so it’s pretty flat

Step 5

Lay the chicken pieces on top of the rice and top each piece of chicken with a lemon slice

Step 6

Note: If you are assembling ahead of time and roasting later, this is the point you will want to cover the roasting pan with tin foil or lid and set in the fridge.

Step 7

Add 0.25 tsp white pepper to the stock and pour around the chicken onto the rice. Squeeze some lemon juice over everything and lightly drizzle the chicken with olive oil

Step 8

Cover the roasting pan tightly with tin foil and place it in the oven

Step 9

Bake for 40 minutes