Marinade

The ingredients of a marinade for chicken (courtesy of Yotam Ottolenghi): red onions (although I used one white as I only had a single red onion), garlic, oil, allspice, cinnamon, sumac , lemon and stock, plus the obligatory seasoning. The recipe was “roast chicken with sumac, za’atar and lemon”. The za’atar is added to the chicken at the end, as it sits waiting to be put into the oven, rather than being a key component of the marinade. Pretty exquisite. This dish, with its Middle Eastern influences was paired with an Indian pilau rice recipe. Well, one has to use what one has available. Not so much a mixing of metaphors but a mixing of continents.