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Moroccan (Sumac) Chicken & Warm Bread Salad

Chicken flavored with bright and citrusy sumac served along side a warm artisan bread salad.
Prep Time8 hrs
Cook Time1 hr
Total Time9 hrs
Course: breads, Chicken, salads
Cuisine: moroccan
Keyword: artisan bread, chicken, salad recipe, sumac
Servings: 4
Calories: 884kcal


  • 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


  • 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.


Serving: 1serving | Calories: 884kcal | Carbohydrates: 56g | Protein: 47g | Fat: 53g | Saturated Fat: 12g | Cholesterol: 143mg | Sodium: 1167mg | Potassium: 1042mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1175IU | Vitamin C: 23mg | Calcium: 192mg | Iron: 6mg