Citrus & Sumac Chicken
2 Large Chicken Breasts – Bone in Skin on
3 Satsuma Oranges
Zest from One Lemon
Zest from One Orange
1 Tbsp Sumac
¼ Tsp Fresh Ground Cardamom
8 Cloves Garlic – Finely Chopped
1/4 C Olive Oil
1/8 C Chicken Broth
6 Sprigs of Fresh Thyme
1/8 C Unsalted Roasted Pistachios
Pinch of Saffron
Freshly Ground Black Pepper
Sea Salt To Taste
4 Tbsp Chopped Fresh Italian Parsley
Preheat convection oven to 375 F.
Grate and reserve zest from one lemon and one orange. Juice each and reserve the liquid.
In a large bowl, whisk together oil, juice from one lemon and juice from one orange. Whisk in chicken broth, sumac, cardamom, pepper and salt. Lastly add chopped garlic. Mix well. Allow marinade to sit one hour.
Place chicken breasts in mixture, rub well with marinade and allow the chicken to marinate up to 2 hours.
Cut one lemon and one orange in ¼ inch slices and layer evenly into an oven proof baking dish that has been lightly brushed with olive oil.
Add a few springs of thyme over the citrus slices.
Place chicken, skin side down on citrus slices and poor reserved marinade over chicken into the dish.
Sprinkle with freshly grated citrus zest, saffron and freshly ground black pepper.
Cover with foil place dish in oven and roast. When the internal temperature reaches 160F remove foil and brown chicken until the temp reaches 170F. Remove from oven and let rest, covered loosely with foil for 5 minutes.
To serve, spoon a little of the sauce from the pan, over the chicken, garnish with fresh thyme sprigs, roasted pistachios and fresh satsuma orange sections. Lastly, sprinkle with fresh citrus zest.
Season to taste with salt and pepper. Slice thinly and serve with zatar pita chips and lemon orzo.