Cooking with Colm O'Gorman: A Middle Eastern feast of spiced spatchcock chicken
Spatchcock chicken roasts in half the time of a regular roast chicken.
I have two new ingredients to recommend to you this week. Both are staples in Middle Eastern cooking and are just delicious. Sumac is a beautiful spice made from dried berries. It looks a bit like a dark chilli powder but tastes entirely different. It has a lovely tart, citrus-like flavour and works beautifully with chicken. It is very versatile, try it sprinkled over poached eggs for something a little different, or over some Greek yoghurt to make a simple dip. You will find sumac in larger supermarkets or in Asian or specialist food stores. It is a lovely ingredient, well worth having in your spice drawer.
Pomegranate molasses is a dark, rich syrup made from pomegranate juice. It has a wonderful sweet and sour flavour and works beautifully in both savoury and sweet dishes. You will likely need to get this from a speciality food shop, again, most good Asian supermarkets will stock it. A little of this goes a long way, but it is a very versatile ingredient.
