Slow-Roasted Sumac Chicken with Apples

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

1. 1Massage the chicken all over with 1 teaspoon of the salt and the pepper. Set the meat on a wire rack positioned over a baking dish and refrigerate uncovered for at least 4 hours or overnight. This dry brine draws out moisture for crispier skin.
2. 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 moisture.
3. 3Coat the entire surface of the chicken with room-temperature ghee and rub 1 tablespoon of the sumac into the skin.
4. 4Mix the apple wedges, sliced onion, water, 2 teaspoons of the lemon zest, lemon juice, cardamom, the remaining 1 tablespoon sumac, and 1/2 teaspoon of the salt in the bottom of a 9-by-13-inch baking dish.
5. 5Place the seasoned chicken breast-side down directly into the apple and onion mixture.
6. 6Roast on the lower oven rack for 2 1/2 to 3 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.
7. 7About an hour before serving, heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the 2 tablespoons of finely chopped onions and cook for about 5 minutes until softened.
8. 8Pour in the brown rice and stir well to coat the grains in the oil. Stir in the chicken stock, currants, and the remaining 1/2 teaspoon salt. Bring the liquid to a gentle simmer, then lower the heat to the lowest setting.
9. 9Cover 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.
10. 10Move the fully cooked chicken to a cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes. The juices need time to redistribute for tender meat.
11. 11Use a slotted spoon to transfer the roasted apples and onions to a large serving bowl. Pour the remaining pan juices into a small pitcher.
12. 12Carve the rested chicken or pull the meat apart into bite-sized pieces, arranging it in the center of the serving bowl directly over the apples.
13. 13Fluff the rested rice pilaf with a fork, then gently fold in the toasted pistachios and chopped fresh parsley.
14. 14Divide the chicken, apples, onions, and rice pilaf onto individual plates. Drizzle the reserved pan juices over the top and garnish with the remaining 2 teaspoons lemon zest and extra black pepper.

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