Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken (cut up -OR- equivalent number of chicken parts)
  • 6 tbsp olive oil (divided)
  • 2 tbsp sumac
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 onion (chopped)
  • 2 tbsp chopped fresh parsley
  • 2 cloves garlic (minced)
  • 12 oz Artisan bread (cut in cubes)
  • 3-4 kirby cucumbers (cut in 1/4-inch slices and quartered)
  • 2 large tomatoes (seeded and diced large)
  • Juice of 1/2 lemon

Instruction

  • Mix the sumac and 2 tbs olive oil in a small bowl. Rub the mixture over the chicken and place the chicken on a platter in a single layer. Sprinkle with the salt and pepper. Refrigerate 8 hours or overnight.
  • Heat a large skillet over medium heat. Add 3 tbs of the olive oil and saute the onion until it is tender but not browned.
  • Add the garlic and parsley and cook for about 30 seconds or until the garlic is fragrant.
  • Place the bread cubes in a large bowl. Add the sauteed onion, parsley and garlic; toss to coat.
  • Preheat oven to 375 degrees F. Coat a large baking dish (13 x 9) with the remaining 1 tbs olive oil.
  • Place the bread mixture in the pan so the bread is a single layer.
  • Place chicken on top and bake for 60 minutes, or juices run clear.
  • Remove chicken to a platter and keep warm.
  • Place the bread in a bowl and add the cucumber, tomato and the lemon juice; toss to combine. Add additional salt and pepper to taste. More lemon juice may be added if you desire a tarter salad.