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Our area is blessed with great restaurants, helmed by some of the country's most talented cooks. Here, Sam and Sam Clark of Moro show you how to make a warming roast chicken dish that's perfect for a chilly winter weekend...


Sam and Sam say: 'Chicken roasted with sumac is Lebanese in origin. Sumac is a red powder ground from a berry and is lemony in flavour.'


Serves 4

4 tbsp olive oil
2 tbsp sumac 
1 medium organic or free-range chicken (1.5–1.7kg), jointed into 8 pieces (leave the skin on)
50g pine nuts 3 tbsp water
6 small new season's onions whole (or 12 spring onions), sliced in 2cm lengths


Preheat the oven to 220°C/425°F/Gas 7.

Heat 3 tbsp of the oil in a wide (30cm) ovenproof frying pan over a medium-high heat. Season the chicken pieces with salt and pepper and brown them thoroughly on all sides, skin-side first.

Remove the chicken from the pan and pour off the fat. Put the onions in the still-hot pan and sprinkle with half the sumac, the remaining tablespoon of oil and some salt and pepper.

Arrange the pieces of chicken on top, skin-side up, and sprinkle with the pine nuts and the remaining sumac.

Put the pan over a medium heat for 5 minutes to get the onions going, then transfer to the oven.

Roast for 15–20 minutes, until the chicken is cooked. Transfer the chicken to a serving dish, add the water to the onions to make a chunky sauce, and pour it over the chicken.

Moro East by Samuel and Samantha Clark with photographs by Toby Glanville (Ebury Press; £17.50) is out now.



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