Chicken with caramelized sumac onions, preserved lemon, and israeli couscous
Chicken second courses
I recently became inspired while flipping through the Ottolenghi cookbook, Jerusalem. I wanted a hearty chicken dish for dinner and, though none of Yotam's recipes sounded perfect, his Roast Chicken with Sumac, Za'atar, and Lemon served as a marvelous foundation for this one-pot stew. It's fairly quick, can be made ahead, makes great leftovers, and just bursts with flavor!
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