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Red Chicken (Djej Muhammar)
Sumac paprika cayenne spiced chicken with lemony glaze
Total Time 1 hour 15 minutes
Servings 6
Ingredients
- 1 whole chicken cut into 8
For the marinade
- 1 teaspoon paprika
- 1 teaspoon sumac
- ½ teaspoon cayenne red chilli powder
- ¼ teaspoon turmeric
- ¼ teaspoon 7 spice
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon chilli flakes
- drizzle mild olive oil or vegetable oil
- ½ teaspoon salt apprix
For the glaze
- 3 tablespoon mild olive oil
- ½ lemon
- ¼ teaspoon paprika
- ¼ teaspoon sumac
- ¼ teaspoon cayenne
- pinch of salt
Instructions
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Add the marinade spices to a bowl with a good drizzle of mild olive oil and salt, mix well and rub into the washed chicken
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Cover and leave to marinade in the fridge ideally overnight or 4 hours minimum
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When you are ready to cook the chicken, take it out of the fridge before half an hour and assemble onto a baking tray. Preheat the oven to 220°C (430°F)
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Roast the chicken for 15 minutes on high heat then lower to 180°C (350F) for the next hour, turning the chicken every 15 minutes or so
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15 minutes before the end, make the glaze by mixing mild olive oil, lemon, salt and the paprika, sumac and cayenne
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Drizzle on most of the glaze for the remaining 15 minutes and a little at the end when you turn off the heat
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Serve with rice, flatbreads or potatoes