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Sumac-Spiced Chicken with Apples
This slow-roasted chicken dish pairs tender meat with sweet baked apples and a fragrant rice pilaf. A dry rub draws out moisture before the chicken is brushed with ghee and dusted with tart sumac. Baking at a low temperature allows the savory pan juices to drip directly onto a bed of apples and onions. The accompanying brown rice pilaf is studded with sweet dried currants, toasted pistachios, and fresh parsley. Serve this comforting meal for a relaxed weekend dinner when you want rich, complex flavors with minimal active cooking.
Ingredients
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons ghee, at room temperature, or extra-virgin olive oil
- 2 tablespoons sumac
- 4 large baking apples (1½ pounds/680 g total), such as Honeycrisp, Jonagold, or Fuji, cored and cut into ½-inch (1.25 cm) wedges
- 1 large yellow onion (12 ounces/340 g), cut into ¼-inch (6 mm) rounds, 2 tablespoons finely chopped and set aside
- 1 cup (240 ml) water
- 1 tablespoon lemon zest (from 1 large lemon)
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon ground cardamom
- 1 tablespoon extra-virgin olive oil
- 1½ cups (300 g) long-grain brown rice, rinsed
- 1 quart (1 L) chicken stock, homemade or store-bought
- ½ cup (80 g) dried currants, golden raisins, or raisins
- 1 cup (100 g) toasted pistachios (see toasting instructions )
- 1 loosely packed cup (20 g) fresh flat-leaf parsley leaves, finely chopped
Instructions
- 1Massage the chicken with one teaspoon of salt and the black pepper. Set the meat on a wire rack positioned over a baking dish and refrigerate uncovered for at least four hours or overnight.
- 2Arrange an oven rack in the lower third of the oven and preheat to 300°F (150°C). Pat the chicken completely dry with paper towels to remove any excess surface salt.
- 3Coat the entire surface of the chicken with room-temperature ghee and rub one tablespoon of sumac into the skin.
- 4Mix the apple wedges, sliced onion, water, two teaspoons of lemon zest, lemon juice, cardamom, the remaining tablespoon of sumac, and half a teaspoon of salt in the bottom of a 9-by-13-inch baking dish.
- 5Place the seasoned chicken breast-side down directly into the apple and onion mixture.
- 6Roast on the lower oven rack for two and a half to three hours. Baste the chicken every hour with the accumulated pan juices until the skin turns deep reddish-brown and the meat registers 165°F (75°C) in the thickest part of the thigh.
- 7Heat the olive oil in a large saucepan or Dutch oven over medium heat about an hour before serving.
- 8Stir in the two tablespoons of finely chopped onions and cook for about five minutes until softened. Pour in the brown rice and stir well to coat the grains in the oil.
- 9Pour in the chicken stock, currants, and the final half teaspoon of salt. Bring the liquid to a gentle simmer, then lower the heat to the lowest setting.
- 10Cover the pot tightly and cook undisturbed for 35 to 45 minutes until the rice is tender and absorbs most of the liquid. Keep covered and set aside.
- 11Move the fully cooked chicken to a cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes.
- 12Transfer the roasted apples and onions to a large serving bowl using a slotted spoon. Pour the remaining pan juices into a small pitcher for serving.
- 13Carve the rested chicken or pull the meat apart into bite-sized pieces. Arrange the meat in the center of the serving bowl directly over the apples.
- 14Arrange the dish carefully to showcase the roasted meat and tender fruit.
- 15Fluff the rested rice pilaf with a fork, then gently fold in the toasted pistachios and chopped fresh parsley.
- 16Portion the chicken, apples, onions, and rice pilaf onto individual plates. Drizzle the reserved pan juices over the top and garnish with the remaining two teaspoons of lemon zest and extra black pepper.
- 17Collect the leftover chicken bones and store them in an airtight container to use for homemade stock later.