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Sumac Roast Chicken

Regulate Blood Sugar Levels During Ramadan With Sumac Roast Chicken

Chef Christopher Kinsley, Head Chef at Flow Jumeirah Emirates Towers, says that during the month of Ramadan, chicken is important as the proteins are lean and readily available. "This means they replenish our muscles after a day of fasting and keep us from losing any all-important muscle mass," he says. "The sumac here is also great for regulating blood sugar levels which is essential when breaking fast as blood sugar levels can spike and crash causing cravings."

Grilled Sumac Baby Chicken Breast

Flow Jumeirah Emirates Towers

Sumac Roast Chicken


  1. 2x medium Free Range Baby chicken breast
  2. 2x medium boneless free range baby chicken thigh
  3. 4x good quality stuffed vine leaves
  1. For Stuffing:
  2. 5g Pistachio
  3. 100g Mushroom
  4. 2 sprigs Thyme
  5. 1 clove Garlic
  6. 3 tsp Olive oil
  7. 5g Parsley chopped
  1. For Tabbouleh:
  2. 50g Parsley
  3. 5g White onion
  4. 10g Diced tomato
  5. 10g Cooked bulgur wheat
  6. ½ medium Organic lemon, juiced
  1. For Dressing:
  2. 60g Cherry tomatoes chopped in half
  3. 5g Chervil chopped
  4. 5g Parsley chopped
  5. 40ml Olive oil
  6. Pinch Salt and pepper


To make stuffing:

  1. Finely chop all ingredients.
  2. Sweat on medium heat for 5-8 minutes.

For the chicken:

  1. Stuff chicken thigh, wrap and secure with tin foil (in a sausage shape) roast at 180’c for 18 minutes.
  2. Roast chicken breast with 1tsp olive oil and 1tsp sumac for 8-10 minutes.
  3. Remove foil, return to oven for a further 3 minutes.

To make tabbouleh:

  1. Finely chop all and mix with lemon juice.
  2. Serve chicken on a bed of tabbouleh, garnish with dressing and vine leaves.
Image Source: Flow
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