> There are a couple of small Peruvian chicken places in Raleigh; we've
> stopped at one a couple of times. It's pretty good, and you can get
> sides like yucca or plantains which the other chicken places (KFC,
> Popeye's, Bojangles) don't have. (G) I don't know what all goes into
> whatever they baste onto the chicken but we like it.

I like yuca but prefer fried to rotisseried, and
anyhow dirty rice and RBR are perfectly adequate 
side dishes for those who like side dishes.

>  ML> Peruvian Chicken
> We'll have to give it a try, see ow similar it is to what the local
> places serve.

It looked plausible.

>  ML> Hum. That's a toughie. NoDoz comes to mind.
> That's the other RH; I don't drink coffee. (G)

How on earth did I manage that.

Sumac & Za'atar Spiced Roast Chicken
categories: middle eastern, Singaporean, poultry, main
servings: 4 or 5

10 chicken thighs, bone-in, skins-on
3 red onions, thinly sliced
1 md lemon, thinly sliced
1 c chicken stock 
10 cloves (1 hd) garlic, smashed
6 Tb extra virgin olive oil
2 1/2 Tb zaatar
1 1/2 Tb sumac
1 Tb bezar spice
1 ts ground cinnamon
1 pn salt
freshly ground black pepper

Mix all of the above into a marinade and let steep 
into the chicken at least 3 hr, or if you've the 
time, overnight. Take chicken out of the fridge, 
give it a little time to get to room temperature,
at least 15 min, and roast, skin side down, 20 min 
at 210C/425F.

Turn over to skin side up atop lemon slices, spread 
out onions and garlic on the side of the chicken 
thighs, add the remaining marinade liquid so the 
onions, garlic, and lemons cook in the marinade, 
and continue roasting for another 20 min at 220C/440F
or until skin is golden and sizzling. 

Serve with a splash of fresh lemon juice, a mill of 
freshly ground pepper, and if you'd like, another 
sprinkle of zaatar.

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