Chicken and Tomato Salad With Sumac and Herbs Recipe

Name: Chicken and Tomato Salad With Sumac and Herbs Recipe
Ingredients: 1 (4-pound) whole chicken, spatchcocked, or cut into 8 pieces; Olive oil; Salt; pepper; 1 white onion; 1 small bunch mint, leaves only; 1 small bunch cilantro, leaves only; 1 small bunch basil, leaves only; 1 small bunch arugula (about a cup), or other flavorful leafy greens, woody stems trimmed; 2 to 3 large ripe tomatoes, cut into 1-inch pieces; 3/4 teaspoon coriander seeds; 3/4 teaspoon fennel seeds; Juice and zest of 2 lemons, plus more to taste; 1/4 cup extra-virgin olive oil, plus more to taste; 1 tablespoon spicy chile crisp, or other chile oil (see note); 1/2 teaspoon ground cardamom; 1/2 teaspoon shallot or onion powder; 1 tablespoon sumac, plus more to taste; black pepper

cooking.nytimes.com

Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a...

View full recipe on cooking.nytimes.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at cooking.nytimes.com.

Share this recipe:

Cooking tools:

Grill
Mortar and pestle
Chef's knife
Cutting board
Skillet
Whisk
Mixing bowl
Tongs
Serving platter
Plate
Spoon
Measuring spoon
Stove
Fine-mesh sieve

Ingredients

1 (4-pound) whole chicken, spatchcocked, or cut into 8 pieces
Olive oil
Salt
pepper
1 white onion
1 small bunch mint, leaves only
1 small bunch cilantro, leaves only
1 small bunch basil, leaves only
1 small bunch arugula (about a cup), or other flavorful leafy greens, woody stems trimmed
2 to 3 large ripe tomatoes, cut into 1-inch pieces
3/4 teaspoon coriander seeds
3/4 teaspoon fennel seeds
Juice and zest of 2 lemons, plus more to taste
1/4 cup extra-virgin olive oil, plus more to taste
1 tablespoon spicy chile crisp, or other chile oil (see note)
1/2 teaspoon ground cardamom
1/2 teaspoon shallot or onion powder
1 tablespoon sumac, plus more to taste
black pepper