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Chicken Sumac > The Yemenite Cookbook By Zion Levi & Hani chicken, jewish, yemenite 4 lb chicken parts 1 salt 1 pepper 1 sumac* 1 marinade: 1/2 cup olive oil 1/4 cup fresh lemon juice 1/2 cup chopped onion 1 teaspoon minced garlic 3 small chilli peppers, chopped 1 cup dry white wine 1 teaspoon sumac 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup triple sec liqueur Preparation Slit the skin of the chicken. Under the skin, rub in additional salt, pepper and sumac to season. Combine the marinade ingredients and marinate the chicken in a large glass or ceramic dish for at least 2 hours, turning often. Broil or grill the chicken parts on both sides until the skin is crisp. Baste several times with the marinade. Remove the chicken to a large platter and keep warm. Scrape the broiler pan and put the juices in a saucepan. Add the lefltover marinade and bring to a boil. Pour in 1/2 cup triple sec and continue to boil until the mixture has reduced by half. Pour this sauce over the chicken and serve. *Note: Sumac is a spice prepared by powdering certain dried sour sumac berries. While these are related to the sometimes poisonous varieties of sumac, they themselves are perfectly harmless. The sumac powder, available in Middle Eastern and specialty food shops, imparts a lemony flavor to foods. From: Netcomsv.Netcom.Com!aol.Com!memvodate: 25 Jan 97 Jewish-Food List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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