1/2 cup olive oil
1/3 cup sumac juice
2 T of elderberry capers with brine
1 Tbsp. chopped fresh rosemary
1 tsp. sea salt
1/2 tsp. fresh ground pepper
Arrange the chicken in a shallow bowl or baking dish. Whisk together the olive oil, sumac juice, rosemary, elderberry capers, salt and pepper. Pour over the chicken, cover with plastic wrap and refrigerate at least 4 hours.
Sumac Juice: potent tonic
Protein 11.9 g, Fat 16.8 g, Carbs 63.2 g, fiber 27.8 g, Ascorbic 143 mg, Ash 3.2 g,
Calcium 93 mg, Phosphorus 57 mg, Potassium 980 mg Potassium, Beta Carotene 1700 ug, Thiamin 300 us, Riboflavin 300 ug, Niacin 2500 ug.
Sumac berries are very popular in India and the Far East as a seasoning for fish and chicken and vegetables. They are sold as Sumac Spice, oft time ground into a powder. They cost $14.50 for two cups at the Spice Sage.
Rosemary: High in Vitamin C and A, iron, calcium
Rosemary contains natural camphor, which helps invigorate the circulatory and nervous systems without overstimulating. It also has powerful natural antioxidant and anti-inflammatory properties and is a good appetite stimulant. Rosemary is sometimes prescribed for weak circulation due to overwork or after serious illness, such as flu or pneumonia. It is a common ingredient in hair preparations, perhaps because of its invigorating and stimulating effects on the circulation. It is the ‘herb of remembrance’ stimulating the brain to remember. Effective for keeping awake during long drives and for studying.