Roast Chicken Quarters with Israeli Spices
|Two simple olive oil marinades|
|Roast Chicken Quarters, Roasted Tomatoes, Roasted Potatoes and Herb Salad|
The following recipe, also adapted from Janna Gur's The Book of New Israeli Food, will serve 4-6 people.
Begin with 8 pieces skin-on, bone-in chicken quarters, 4 legs and 4 large thighs. Sprinkle lavishly with salt and black pepper on both sides. Toss half with one of the marinades below and half with the other. Seal in plastic bags and marinate in the refrigerator for at least 4 hours, preferably overnight.
Bake in a 400 degree F. oven until the skin is crispy brown, about 35 - 40 minutes.
Serve warm or at room temperature festooned with sprigs of fresh herbs such as cilantro, dill and/or mint and lemon wedges.
In warmer months, grill chicken outside if desired or possible.
Combine in a small bowl: 1/2 cup olive oil and 3 T. sumac.
Combine very well in a small bowl: 1/2 cup olive oil, 2 T. ground allspice, 1/2 t. ground nutmeg, 1/2 t. cardamom seeds, 1/2 t. ground cinnamon, pinch of ground cloves, pinch of cayenne pepper and 1 T. honey or agave syrup.