Cumin & Lemon Chicken with Persian Chop Salad
Published on December 4th, 2025
Intermediate
Bright, bold and bursting with Middle Eastern flavour
If you love dishes that practically cook themselves yet taste like you’ve spent all afternoon preparing them, this cumin & lemon chicken is going to be your new favourite. It’s the kind of recipe that fills your kitchen with sunshine — zesty lemons, warm cumin, buttery roasting juices, and that irresistible sumac-garlic aroma that hits you before the tray even leaves the oven.
And because no great chicken is complete without an equally vibrant side, this recipe comes with a Persian-style chopped salad that’s fresh, crunchy, herby, and perfectly zingy thanks to pomegranate molasses and zaatar. Together, they make a wholesome, generous, crowd-pleasing meal that works beautifully for family dinners, small gatherings, and festive spreads.
Why This Recipe Works
This dish leans into bold but comforting flavours we love across the Middle East. The chicken marinates in a simple lemon-cumin brine, allowing the meat to soften while absorbing brightness and warmth. As it roasts, a preserved lemon–garlic–sumac butter melts over the chicken, creating its own glossy, tangy sauce.
On the side, the Persian chop salad keeps everything fresh. Chickpeas add body, tomatoes bring juiciness, cucumbers add crunch, and mint lifts the whole dish.
It’s balanced, satisfying, and naturally colourful — the kind of plate that makes everyone go “wow, what’s this?” before they even take a bite.
Ingredients for the Chicken
- 3 unwaxed lemons
- 2 tsp ground cumin
- 2 tsp fine salt
- 3 × 530g packs chicken legs
- 2 small preserved lemons, deseeded
- 6 garlic cloves
- 2 tsp sumac
- 2 tbsp clear honey
- 90g softened butter
- 1 tbsp cumin seeds
- Hand-stretched flatbreads, to serve
Ingredients for the Salad
- 1 large cucumber
- 350g classic vine tomatoes
- 400g can chickpeas, drained
- ½ red onion, finely diced
- 1 tsp fine salt
- 2 tbsp zaatar
- 2 tbsp pomegranate molasses
- 3 tbsp extra virgin olive oil
- Fresh mint (25g pack), finely chopped
These classic mulled wine spices create that warm, nostalgic aroma we associate with holiday evenings.
How to Make It (Step-by-Step)
- Grate the zest of two lemons and squeeze out 4 tbsp of juice. Mix the lemon juice with ground cumin and salt to create a fragrant brine. Slash the chicken legs so the flavours can get deep inside, lay them in a roasting tray, and pour the brine all over. Let them rest for at least 30 minutes — longer if you’ve got the time.
- In a small blender, whizz the preserved lemons, garlic, sumac, and honey until completely smooth.Mash this paste with the softened butter and the reserved lemon zest.This butter is the magic — tangy, garlicky, slightly sweet, and intensely aromatic.
- Heat your oven to 200°C.Lift the chicken pieces so the brine stays at the bottom and the slashed, fleshy sides face upwards.Smear the lemon-garlic butter everywhere — really get it into every groove.Sprinkle with cumin seeds, place a lemon slice on each piece, and roast for 1 hour to 1 hour 15 minutes, basting every 15 minutes.You want deep golden skin, tender meat, and clear juices.
- While the chicken roasts, chop the cucumber into half-moons, deseed and chop the tomatoes, then add the chickpeas and red onion.Season with salt and zaatar, drizzle with pomegranate molasses and olive oil, and finally stir in the chopped mint.This salad should taste bright, herby, tangy, and refreshing.
- Bring everything to the table with hand-stretched flatbreads and a ladle of those beautiful buttery roasting juices.
Tips & Variations
Swap chicken legs for thighs if you prefer.
Add a touch of chilli flakes to the butter for gentle heat.
Serve with saffron rice for a more Persian-style dinner.
Leftover chicken is amazing shredded into wraps or served cold the next day.
Yes. unless you specifically make an alcohol free version using grape juice or cranberry juice. Traditional mulled wine keeps its alcohol content because it is heated gently, not boiled.
Leave a comment
Shop the Recipe