Summaqiyeh — Mountain Chicken Stewed in Sumac
Chicken pieces cooked slowly in a sauce where sumac is the primary flavor — not a garnish, not a finishing dust, but a full sauce made from sumac infused in water and then reduced with the chicken until the meat is dyed a deep brick-red and the sauce is thick, astringent, and magnificent.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.5 kg chicken, cut into 8 pieces
- 100 g ground sumac
- 600 ml hot water
- 2 large, roughly sliced yellow onion
- 6 cloves, whole garlic
- 60 ml olive oil
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 1.5 tsp salt
Instructions
- Make sumac water: combine ground sumac with hot water in a bowl. Steep 20 minutes, then strain through a fine sieve or cheesecloth, pressing firmly to extract all liquid. The result is a deep brick-red, tart liquid. Discard the sumac solids.
- Season the chicken pieces with salt, allspice, and cinnamon.
- Brown the chicken pieces in olive oil in a wide, heavy pot over medium-high heat until deeply golden on all sides. Remove and set aside.
- Fry the onions in the same pot until soft and lightly golden. Add the garlic cloves and cook 1 more minute.
- Return the chicken to the pot. Pour the sumac water over everything.
- Bring to a boil, then cover and reduce heat to a very low simmer.
- Cook 45–50 minutes until the chicken is completely tender and the sauce has reduced by half into a thick, glossy, dark-red coating.
- Taste and adjust salt. The sauce should be intensely tart and complex — if it is too sharp, add a small pinch of sugar.
- Serve with Lebanese rice.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Summaqiyeh — Mountain Chicken Stewed in Sumac?
Chicken pieces cooked slowly in a sauce where sumac is the primary flavor — not a garnish, not a finishing dust, but a full sauce made from sumac infused in water and then reduced with the chicken until the meat is dyed a deep brick-red and the sauce is thick, astringent, and magnificent.
Where is Summaqiyeh — Mountain Chicken Stewed in Sumac from?
Summaqiyeh — Mountain Chicken Stewed in Sumac comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Summaqiyeh — Mountain Chicken Stewed in Sumac vegetarian?
No — as written, Summaqiyeh — Mountain Chicken Stewed in Sumac includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of ground sumac in Summaqiyeh — Mountain Chicken Stewed in Sumac?
The ground sumac called for here is part of the traditional recipe and gives Summaqiyeh — Mountain Chicken Stewed in Sumac its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Summaqiyeh — Mountain Chicken Stewed in Sumac?
In a Lebanese mains spread, Summaqiyeh — Mountain Chicken Stewed in Sumac is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Summaqiyeh — Mountain Chicken Stewed in Sumac ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.