Sumac chicken with cauliflower and carrots is a quick and easy sheet pan dinner. You know how I love easy clean up. But what is sumac? It's a spice made from a dried berry. I'll tell you more after the video.
Now watch this to get inspired:
You can find the full recipe at Cooking Light.
Tell Me About Sumac
Sumac is made from a deep red berry that grows on the sumac bush in the Middle East. It was used to add tartness to dishes until the Romans found a way to grow lemons.
You may have to go to a specialty store to find it, or purchase it online as it's not widely available.
It pairs well with lamb, chicken and fish. You can sprinkle it on top of hummus.
If you can't find it, or don't want to buy any, you can mix the zest of a lemon with some salt and use that in place of the sumac.
What Would I Change
Not a lot. This recipe sounds really delicious. I may use a little less oil. You could substitute in lamb in place of chicken. And I would be interested in trying it on pork. I love making pork with either a bit of lemon juice or orange juice.
You could substitute in romanesco for cauliflower, or do a mixture of both depending upon what you have on hand.
Another good substitution is parsnips in place of the carrots. I just got some baby turnips in my CSA box. I'd probably cut them in half and add them in as well.
You could put in leeks and whole garlic cloves. I'm always using roasted garlic cloves in other areas, so if you're going to be heating up your oven anyway, toss in some garlic to get roasted as well.