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Perignon
To add a bit of crisp to the salad, preheat oven to 375 while the chicken is cooling. Line a baking sheet w/ parchment. When you pull the bird apart, lay the skin flat on the tray & sprinkle w/ salt & pepper. Cover with parchment & use a 2nd tray to hold it all flat, then bake for 35-45 minutes until crispy & golden. Let cool on paper towels.
Scatter the crispy skin over the salad just before serving for an extra flair.
Brad
Instead of buying chili crisps, I strongly recommend looking up Fuschia Dunlop's hong you (chili oil) recipe. If you make it with a lot of chili flakes, you'll end up putting it in everything. It's very easy, keeps forever, and it's very versatile. Pretty much a pantry staple. And then you have it whenever you want to make this (fantastic) chicken salad.
Jennifer
Here's a shortcut which turned out equally delicious. I bought a rotisserie chicken. For the dressing I used some chicken juices in the rotisserie container rather than those obtained from a home roasted chicken. The chile oil I use is from Lee Kum Kee available at Whole Foods.
I also made the accompanying Cucumber with Labneh and Cherries. https://cooking.nytimes.com/recipes/1018831-cucumbers-with-labneh-and-ch.... As a short-cut I used za'atar found in the spice aisle.
Barbara Gavin
Or Penzey's.
Figaro
Truly wonderful! Used a Costco rotisserie chicken which had lots of juice for dressing. I crisped the skin in my toaster oven to top the salad (thanks, Perignon!). Thankfully, I always have a large supply of spices, herbs, oils, etc. Since the Sumac gives this a mid-east flavor, I used Aleppo pepper and chili oil; I toasted the fennel and coriander seeds then crushed in my mortar and pestle. Had a sweet red onion which I sliced thin and everything else was on hand. Definitely a keeper.
Dana
I used an already spatchco*cked & marinated chicken from Trader Joe's - lemon and rosemary. Intense flavors in this recipe, but refreshing and savory!
sillygooselovesu
Wildly delicious! Five stars!
For convenience, I roasted chicken thighs in the oven. (Skin on, bone in thighs.) We preferred extra lemon juice and sumac to brighten the dressing. Can't wait to make this again for our next get-together.
Randye
Amazing & delicious. Next time, I'll double the dressing & keep it on hand to make other tasty salads/dishes.
Catty
I add pita chips to add crunch and make it a one dish meal. Such a winner recipe!
Jenny Green
I think this would be even better with rare lamb loin. Maybe a touch of orange blossom in the dressing. And/or ras el hanout? Of course fat meat would have to be well skimmed from meat juices.
Randye
Amazing & delicious. Next time, I'll double the dressing & keep it on hand to make other tasty salads/dishes.
Diane from Chicago
Thanks to the cook who recommended adding agave to the salad dressing. Added a little bit at a time until the taste was very palatable. Was hesitant about the chile oil, so it might have had even more flavor. Did add chicken juice from the Whole Foods rotisserie chicken. I think the dish is special and delicious!
MFK
While a bit fussy, I was able to get this done within an hour. I followed the recipe with the only exception being that I used homemade chile oil. Very little heat came through, so I will up the ante next time. With all of those big flavors with the herbs, spices, and high acid content I certainly thought it would have packed a punch. Instead, it was very warm and elegant. I bet the dressing would be even better if it had time to marry overnight. I'll be cooking this again!
Randye
This was amazingly delicious & will become one of my 'go to' recipes. I doubled the spices & kept half for the next time. Yummy.
sillygooselovesu
Wildly delicious! Five stars!
For convenience, I roasted chicken thighs in the oven. (Skin on, bone in thighs.) We preferred extra lemon juice and sumac to brighten the dressing. Can't wait to make this again for our next get-together.
Dana
I used an already spatchco*cked & marinated chicken from Trader Joe's - lemon and rosemary. Intense flavors in this recipe, but refreshing and savory!
Helen
I found that the juice and zest of two lemons was excessive. I ended up adding some agave to the dressing to make it more palatable. First time I had ever used sumac- interesting flavor. And I sprinkled roasted salted peanuts on top. Yum!
Jennifer
Here's a shortcut which turned out equally delicious. I bought a rotisserie chicken. For the dressing I used some chicken juices in the rotisserie container rather than those obtained from a home roasted chicken. The chile oil I use is from Lee Kum Kee available at Whole Foods.
I also made the accompanying Cucumber with Labneh and Cherries. https://cooking.nytimes.com/recipes/1018831-cucumbers-with-labneh-and-ch.... As a short-cut I used za'atar found in the spice aisle.
Figaro
Truly wonderful! Used a Costco rotisserie chicken which had lots of juice for dressing. I crisped the skin in my toaster oven to top the salad (thanks, Perignon!). Thankfully, I always have a large supply of spices, herbs, oils, etc. Since the Sumac gives this a mid-east flavor, I used Aleppo pepper and chili oil; I toasted the fennel and coriander seeds then crushed in my mortar and pestle. Had a sweet red onion which I sliced thin and everything else was on hand. Definitely a keeper.
Brad
Instead of buying chili crisps, I strongly recommend looking up Fuschia Dunlop's hong you (chili oil) recipe. If you make it with a lot of chili flakes, you'll end up putting it in everything. It's very easy, keeps forever, and it's very versatile. Pretty much a pantry staple. And then you have it whenever you want to make this (fantastic) chicken salad.
Susan
I made this tonite. My modifications were - only used 1 lemon and a scant teaspoon of chili oil, and grilled chicken breasts. I will not make it again. It was definitely not worth the considerable effort. I bought fresh fennel and coriander seeds and followed instructions. I couldn't taste any of the spices and if I had used all the chili oil and 2 lemons I don't think I would have been able to taste anything.
emmy
Where ever do you find sumac? I'm from the east coast and the only sumac I ever saw was growing with the caution of, "it's poison!" Now I'm in Tucson and it's probably around, but where do I find this?
Elizabeth Armstrong
If you have a middle-eastern-type market, they'll likely carry it; alternatively, I'll bet you can order it from someone like Penzey's. And no worries, it's not that itch-inducing stuff we remember from our childhoods!
Soroor
Hi. I live in the Bay Area and buy sumac from Iranian grocery stores. Other Middle Eastern store might carry it, too. It is a coarse powder and you can find it in their spice section. Here is a link for buying it online:
https://www.thespicehouse.com/sumac
I hope this helps.
Maggie
I found sumac at Whole Foods, in the spice section, a few months ago. It's quite pricey, but it's mentioned in quite a few recipes. I haven't used it yet.
Perignon
To add a bit of crisp to the salad, preheat oven to 375 while the chicken is cooling. Line a baking sheet w/ parchment. When you pull the bird apart, lay the skin flat on the tray & sprinkle w/ salt & pepper. Cover with parchment & use a 2nd tray to hold it all flat, then bake for 35-45 minutes until crispy & golden. Let cool on paper towels.
Scatter the crispy skin over the salad just before serving for an extra flair.
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