Sumac chicken and bread salad
1200 - 1500g whole chicken
½ tsp sea salt
½ tsp pepper
2 tbs sumac spice
5 tbs olive oil, divided (2 + 3)
2 large onions, sliced into thin slices
2 cloves of garlic, chopped
2 tbs fresh parsley, chopped
300 g whole wheat bread, cubed
3 small cucumbers, quartered lengthwise, cut into small slices
2 fresh tomatoes, cored and cut into chunks
Juice ½ lemon, or to taste
Season the chicken with salt and pepper on both sides.
Make a paste with the sumac and 2 tablespoons of olive oil, and rub the paste into both sides of the chicken. Refrigerate the chicken for about 8 hours or overnight.
Put the onions and the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the onions, stirring once in a while, until they are limp and turning gold at the edges, around 9 minutes. Season with salt.
Add the garlic and parsley, and cook until fragrant, about 30 seconds.
Scrape the onions into a large mixing bowl and add the cubed bread. Toss.
Oil a pan large enough to hold the bread in a single layer. Scrape in the bread and onions, and spread them out.
Set the chicken on top of the bread and roast in an oven at 190°C for 1 hour.
When done, place the chicken on a cutting board and let it rest for 10 minutes.
Transfer the bread and onions from the pan into a big salad bowl and let it cool for about 5 minutes. Add the cucumbers and tomato, squeeze in the lemon juice, and toss. Season with salt and pepper if necessary, add more lemon juice if you want.
Cut the chicken into quarters and serve with bread salad.