Middle Eastern Roast Chicken with Toum

This post is all about Mother’s Day; one day to respect and shower a person with love and affection that we should be doing year long. It is especially hard for me as my mother has not been well for the last 3 months and it’s been a very difficult time for all of us. I based this recipe on all the flavours my mom would love and although we can’t celebrate this year, I hope to celebrate with her in the near future.



4 chicken quarters – skinned and cleaned


1/4 cup olive oil

Juice of a lemon

1 tsp chopped garlic

1 tsp harissa

1 tsp coarse salt

1 tsp coarse pepper

1 tsp sumac

1 lemon sliced

1 onion sliced

1 – 2 tbsps toasted pinenuts

Parsley for garnish

Toum for dipping

Arabic pita

Olive oil



Score the chicken and store it in a Ziploc bag with the marinade in the fridge overnight.

Pre heat the oven to 350 degrees and add a roasting pan.

Once the roasting pan is hot, add the chicken and return to the oven and cook for a period of 25 minutes.

In the meantime, pour the leftover marinade from the bag into a saucepan and cook it on a high heat till it reduces by half. This will kill all bacteria.

Remove the chicken from the oven in between and baste with half the marinade.

Remove the chicken from the oven after 25 minutes and flip over, baste with the remaining marinade and add the lemon and onion slices.

Return for another 20 minutes.

Turn the oven to broil setting for another 7 – 10 minutes.

Remove and sprinkle with extra sumac and pine nuts and serve with tomb and kabobs. Garnish with parsley.


Photo by Adam Ahmed