Title: Chicken Sumac > The Yemenite Cookbook By Zion Levi & Hani
Categories: Jewish Yemeni Chicken
Yield: 1 Servings

4	lb	Chicken parts
		Salt
		Pepper
		Sumac*
		Marinade:
1/2	c	Olive oil
1/4	c	Fresh lemon juice
1/2	c	Chopped onion
1	ts	Minced garlic
3	sm	Chilli peppers, chopped
1	c	Dry white wine
1	ts	Sumac
1/2	ts	Salt
1/2	ts	Pepper
1/2	c	Triple sec liqueur

Preparation Slit the skin of the chicken. Under the skin, rub in additional salt, pepper and sumac to season. Combine the marinade ingredients and marinate the chicken in a large glass or ceramic dish for at least 2 hours, turning often.

Broil or grill the chicken parts on both sides until the skin is crisp. Baste several times with the marinade. Remove the chicken to a large platter and keep warm. Scrape the broiler pan and put the juices in a saucepan. Add the lefltover marinade and bring to a boil. Pour in 1/2 cup triple sec and continue to boil until the mixture has reduced by half. Pour this sauce over the chicken and serve.

*Note: Sumac is a spice prepared by powdering certain dried sour sumac berries. While these are related to the sometimes poisonous varieties of sumac, they themselves are perfectly harmless. The sumac powder, available in Middle Eastern and specialty food shops, imparts a lemony flavor to foods. From: Netcomsv.Netcom.Com!aol.Com!memvodate: 25 Jan 97 Jewish-Food List Ä

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