I won't say much about this chicken because I think it stands on it's own but man was it delicious. Sweet from the silan, spicy from the peppers, tangy from the sumac and a perfectly crispy skin. I will warn you - those peppers pack a punch. Happy cooking :)
4 Chicken Quarters
1 cup Silan
5 small hot peppers (I used a mix but use whatever you can find- jalapeno, habanero, serrano, cayenne)
juice of 1 lemon + zest of 1/2 lemon
2 tablespoon sumac
salt to taste
1 head garlic, optional
1. Place chicken quarters skin side up into an oven safe baking dish and pour the Silan, lemon juice, lemon zest, and sumac over the chicken.
2. Roughly chop the peppers and add them to the dish with their seeds. If you prefer less heat, deseed a couple of the peppers, or omit the seeds completely. I recommend wearing gloves when handling hot peppers.
3. Use your hands to work the Silan mixture into the chicken, making sure all the chicken pieces are evenly coated. Lightly lift the skins from the chicken and work some of the marinade under the skin. Place the baking dish in the refrigerator to marinate, at least an hour, up to overnight.
4. Once you're ready to cook, preheat oven to 450 degrees Fahrenheit.
5 Optionally, cut a head of garlic in half and place the head, with the skin, into the dish with the chicken.
6. Place your baking dish in the preheated oven and cook, skin side up, for 30 minutes. After 30 minutes flip the chicken and lower the heat to 400 degrees. Cook another 20 minutes. Flip again and set your oven to broil, broiling the skins until crispy, about 5 minutes.