Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.

follow on twitter

Sticky sumac chicken with watercress salsa

  • Serves 4
  • Prep 10 mins
  • Total time 1 hr 5 mins
4.3/5 rating (4 votes)
Sticky sumac chicken with watercress salsa
Sticky sumac chicken with watercress salsa

step by step

  • 1Preheat the oven to 220°C, fan 200°C, gas 7.
  • 2Arrange the sweet potatoes or squash with the garlic halves in a tin or baking dish that's about 30cm x 42cm.
  • 3Juice 1 lemon, mix with the stock and honey, pour over the sweet potatoes and toss.
  • 4Put the chicken thighs on top of the sweet potatoes and sprinkle with crushed sea salt flakes and sumac. Roast for 30 minutes.
  • 5For the salsa, add the watercress to a food processor with the mustard, garlic, lemon juice, olive oil and a pinch of salt and whiz until roughly chopped. Stir in the capers and transfer to a small bowl.
  • 6Slice the second lemon thinly, then halve those slices. After the 30 minutes cooking time, add the lemon slices to the tin with the chicken, layering 1-2 slices on the top of each thigh and scattering the rest in the tin with the olives.
  • 7Roast for a further 10 minutes. Serve with the salsa and extra watercress, and drizzle the chicken with juices from the tin.
  • Recipe photograph by Tara Fisher

Get ahead

Make the salsa a few hours ahead

You will need

  • 650g sweet potatoes or butternut squash, peeled and cut into 3-4cm chunks
  • 1 garlic bulb, halved through the middle
  • 2 lemons
  • 200ml hot chicken stock
  • 2 tbsp clear honey
  • 8 bone-in chicken thighs
  • sea salt flakes, crushed
  • 2 tsp sumac
  • a handful of green olives or green olives with chilli

For the watercress salsa

  • 1 x 75g bag watercress, plus extra to serve
  • 1 tsp Dijon mustard
  • 1 small garlic clove, peeled
  • a squeeze of lemon juice
  • 2 tbsp olive oil
  • 1 tbsp tiny capers

+ Nutritional Information