CHICKPEAS

SUMAC-ROASTED CHICKEN WITH CHICKPEAS, BARLEY AND FRUIT STUFFING

If you’ve never used sumac before, let this roast chook be your seductive introduction – you may never look at the old spice favourites in your pantry the same way again. Sumac is astringent and brings a tingling fresh lemony twist. The stuffing has its own twist, too: it sings with fruity, nutty, starchy, herbal notes – another delicious surprise.

PREPARATION TIME: 20 minutes | COOKING TIME: 1½ hours | SERVES: 8

2 kg (4 lb 8 oz) free-range chicken

2 tablespoons ground sumac

finely grated zest of 1 lemon, plus 1 extra small lemon

2 tablespoons olive oil

2 garlic cloves, crushed

1 small onion, finely chopped

² /₃ cup (125 g/4½ oz) cooked chickpeas or rinsed and drained tinned chickpeas

² /₃ cup (200 g/7 oz) cooked pearl barley

¹ /₃ cup (40 g/1½ oz) chopped toasted walnuts

6 dates, pitted and chopped

1 tablespoon chopped parsley

sea salt flakes and freshly ground pepper

1 tablespoon soft butter

Preheat the oven to 200°C/400°F (fan 180°C/350°F).

Pat the chicken all over with paper towel. Combine the sumac and lemon zest in a small bowl. Loosen the skin over the chicken breasts and thighs by gently running your fingers underneath it and push the sumac mixture between the skin and flesh.

Heat the oil in a frying pan, add the garlic and onion, and cook over medium heat for about 5 minutes or until soft.

Put the chickpeas and pearl barley in a bowl. Add the onion mixture, walnuts, dates, parsley, and salt and pepper to taste. Mash lightly and then stuff the chicken cavity with the mixture until about three-quarters full. Push the whole lemon into the cavity entrance to ‘seal’ it off.

Place the chicken in a roasting pan and smear all over with the butter, then season with salt and pepper. Roast for 10–15 minutes, until the chicken becomes golden and crisp, then reduce the temperature to 180°C/350°F (fan 160°C/315°F) and roast for about 1 hour, or until the chicken is cooked. To check if it’s cooked, use a fine skewer to pierce the thigh close to the bone – if the juices run clear it’s ready.

Remove the lemon from the cavity, cover the chicken with foil and leave to rest for 10–15 minutes before serving.

TIP : Chopped prunes, dried apricots or raisins can be swapped with dates. Pine nuts can replace walnuts.