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Chef and recipe developer Jake Cohen was born and raised in New York, but he has a passion for Middle Eastern cooking. In fact, his cupboard at home is perpetually overflowing with fragrant spices and international pantry staples.
“One of my favorite things to do is incorporate them into my everyday cooking, introducing friends and family to flavors they may be unfamiliar with,” Cohen told us.
“In this dish, pomegranate molasses adds a sweet and tart twist to the classic buttermilk brine for roast chicken, while sumac kicks the sourness into the next gear, cutting through the richness of the rendered schmaltz,” he said.
Don’t forget to save your carrot greens: They’re the crowning glory on pomegranate-sumac chicken with roasted carrots.
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