Comments on: Lemon chicken

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Tue, 23 Feb 2010 15:23:07 +0000

Hey,
I used the sumac that you brought us back from Turkey for this recipe!
I recommend sprinkling sumac on hummus http://bit.ly/9gmgg2 and also on the red pepper blinis http://bit.ly/9JK9Wr
Will be coming up with some other suggestions to use this spice in salads, soups etc.
xxx

By: Kristan

Kristan — Mon, 22 Feb 2010 16:27:46 +0000

This recipe looks great, I like the use of the sumac. This is a spice that we found in our travels to Turkey. Do you have any other dishes that you would recommend using this spice for?

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Fri, 12 Feb 2010 08:45:02 +0000

Fresh lemons are a god sent. You are lucky that your lemon tree has grown so quickly. My father tried planting one and sadly it only gave us one or two small green lemons. To be faire this was a potted, indoor plan, so not ideal growing conditions. I would like to try my hand at grown a few citrus trees in the future, including cumquats!

By: wine information

wine information — Wed, 10 Feb 2010 23:24:53 +0000

Great recipe! The pine nuts totally do it for me. I love the fresh lemons too. I planted a lemon tree last spring and have a good crop this year. I bookmarked the post. Cheers~

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Wed, 10 Feb 2010 10:26:45 +0000

Hi M,
I figure this recipe might just help you change how D views chicken…. here’s hoping!

By: Erika (SWEET PEA)

Erika (SWEET PEA) — Wed, 10 Feb 2010 10:26:08 +0000

Hi Ed,
Too true, Za’atar is wonderful, and while there are several stores in Geneva that sell it I also make my own from time to time. Perhaps I will post this in the near future for those who cannot buy za’atar easily. Like the sounds of your grilled lamb!

By: Marjorie

Marjorie — Wed, 10 Feb 2010 02:36:30 +0000

Looks good and sounds even better so maybe I can finally convince D that chicken can be “the meal of the moment”. Tks! M

By: Ed Schenk

Ed Schenk — Tue, 09 Feb 2010 22:26:03 +0000

I love zatar and for me it’s easy to get. I use it on chicke and do an awspme grilled rack of lamb with zatar.