Often utilized in Arabic, Indian, and Lebanese cuisine as a rub on meats and kebabs, it can also be added to marinades, soups and stews, rice dishes, casseroles, salad dressings, dips, and many other dishes for additional elements of flavor. It can also simply be used on the table as a condiment to replace salt and pepper.
Sumac has antimicrobial and antioxidant activity.
The sumac spice was the inspiration for my roasted chicken. I used a whole, "hopefully" organic chicken, bought at Costco.
STEP 2: It is said that butterflying the chicken would allow more even and faster roasting. With the breast down, cut along each side of the backbone to remove it.
STEP 4: Rub the chicken with olive oil, salt, cumin, black pepper and sumac.
STEP 5: Peel couple of potatoes and cut them in 1/3 inch thick slices. Spread the potatoes in an even layer in the roasting pan. Sprinkle lightly with salt and pour 1 cup water. The juices and oil coming out of the chicken are enough to season the potatoes.
STEP 7: Transfer the chicken to a carving board and let it rest for 10 minutes. Carve the chicken and arrange on a plate with the roasted potatoes and sprikle with fresh parsley.