Italian "Gremolated" Spring Chicken with a Middle-Eastern Twist

Tonight, I rubbed three spring chickens with gremolata, a mixture of chopped herb condiment made of 60 g of butter, a zest of lemon, 6 garlic gloves, and plenty of parsley. Gremolata is the sacret condiment to the Milanese braised veal shanks, but I think it's even better with poultry.

Place the "gremolated" birds in an oven tray with some extra virgin olive oil, 2 tsp of sumac, a palmful of pine kernels and sultanas, 8 halved olives, and some chopped veggies i.e. 2 leeks, 10 spring onions, 2 celery stalks and 1 shallot.
Roast in oven (e.g. +180C), basting occasionally with pan drippings, until golden brown and cooked through.

The Middle-Eastern twist comes from the sumac, pine kernels and sultanas.

I also prepared wine grape, Florence fennel and pine kernel salad, which I drizzled with some extra-virgin olive oil and sumac.

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