Serves 4 To make this dish you will need 2 oven trays, one for the chicken, butternut squash and onions and one for the rest of the roasted vegetables. Main ingredients • 1 whole chicken (about 1.5kg) backbone removed (ask your butcher) • 2 tsp sweet smoked paprika • 2 tsp sumac • 2 garlic cloves peeled and crushed • 4cm piece fresh root ginger, peeled and grated • 2 tbsp olive oil • a pinch of salt and pepper Ingredients for the chicken tray • 4 tbsp olive oil • 2 large onions, peeled and cut into 8 wedges each • 2 garlic cloves peeled and finely sliced • 1 red chilli finely chopped • 2cm piece fresh root ginger, peeled and cut into matchsticks • 1 tsp ground cumin • 1 tsp sweet paprika • 1 butternut squash, peeled, deseeded, and cut into 10cm wedges Ingredients for the vegetables tray • 3 long red Mediterranean peppers • 500g long carrots, peeled and cut into wedges • 3 zucchinis, washed and cut into rounds • 1 bunch tender stem broccoli • 3 4 tbsp olive oil • 3 garlic cloves peeled and very finely chopped • 2 tsp cumin seeds • salt and pepper to taste Ingredients for the roasted vegetable salad • 5 figs, cut into wedges • seeds of 1 pomegranate • juice of 1 lemon • 1 bunch coriander, leaves picked • extra-virgin olive oil, to drizzle salt and pepper

Sumac and ginger-roasted chicken tray Preheat the oven to 200°C/Fan180°C Remove the backbone and flatten the chicken (or ask your butcher to do this) Marinate the chicken: make a rub by combining the sumac, paprika, garlic, ginger and olive oil in a small bowl and rub it all over the chicken Place the chicken skin-side-up in a large roasting tin In a large bowl, make the marinade by combining the wedges of butternut squash and onion with the olive oil, garlic, chilli and ginger and all the spices. Arrange the squash and onion wedges around the chicken. Cook the chicken and squash in the oven for 50 minutes, basting the chicken at 10-minute intervals, until the chicken is cooked and the squash is sticky Once the chicken is cooked, remove it from the oven to rest, and wrap the roasting tray in tin foil and put it back in the oven as your other vegetables continue to cook Roasted vegetables tray Put the carrots, zucchini and broccoli in an oven tray and drizzle with oil. Season and add the garlic and cumin seeds. Roast in the oven for 30-40 minutes. Whilst the vegetables roast, char the pepper skins on flame of your gas hob. Once charred, place in a bowl and cover to allow the peppers to steam. Peel the skin from the peppers and then cut them into long pieces. Keep an eye on the roasted veg as they cook, turning occasionally, until tender. Remove from the oven and tip into a serving dish. Remove the chicken from the foil-covered roasting tray and place on a chopping board. Cut the drumsticks and thighs into separate pieces and by placing a small sharp knife along the breastbone, try to gently remove each chicken breast in one piece, cut them both into two large pieces. Carefully add the roasted butternut squash and onion wedges to the serving dish Mix gently with the figs, pomegranate seeds and roasted peppers. Add the lemon juice and coriander leaves and drizzle with extra-virgin olive oil and taste to see if the salad need some salt and pepper. Serve the chicken portions on a large platter with the warm salad of roasted vegetables, figs, and pomegranate along with some freshly toasted flat breads .tb_button {padding:1px;cursor:pointer;border-right: 1px solid #8b8b8b;border-left: 1px solid #FFF;border-bottom: 1px solid #fff;}.tb_button.hover {borer:2px outset #def; background-color: #f8f8f8 !important;}.ws_toolbar {z-index:100000} .ws_toolbar .ws_tb_btn {cursor:pointer;border:1px solid #555;padding:3px} .tb_highlight{background-color:yellow} .tb_hide {visibility:hidden} .ws_toolbar img {padding:2px;margin:0px}

Food & Drink

Chef Jason Atherton discovers the best 'Dubai Dishes' in new British TV Show

Thu, June 2, 2022

Follow the celebrity chef as he cooks and eats his way around Dubai in this 10-part series, airing exclusively on ITV1

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Watch the teaser for Jason Atherton's new show

Memorable moments from Dubai Dishes

Jason Atherton and Tom Coll at Burj Al Arab
Jason Atherton's herb-based recipe
Yazen and Mohamad Orfali at Bio Farm
Jason Atherton with his orange, carrot and avocado salad
Jason Atherton's tomato tartine recipe

Recipe: Jason’s sumac & ginger-roasted chicken and warm salad

Ingredients

Method

Akmal Anuar
Owner, White Rice Consultancy
With experience alongside culinary icons like Dan Hunter and Massimo Bottura, Chef Akmal Anuar developed his unique style. As Head Chef at Iggy's Restaurant, Singapore, he gained recognition, ranking 26th in the World's 50 Best Restaurants. In Dubai, Akmal opened 3Fils at Jumeirah Fishing Harbour and his restaurant 11 Woodfire, has a Michelin star and was ranked #35 on MENA's 50 Best Restaurants list in 2023.
Alex Mosby
Head Chef, Rhodes W1
With over 17 years of culinary expertise, Chef Alex Mosby contributes his vast experience to Rhodes W1, an esteemed restaurant in Dubai Marina. His journey from London to the UAE saw him working alongside renowned British chefs, such as the late Gary Rhodes. Prior to joining Rhodes W1, he served as Executive Sous-chef at Le Royal Meridien Beach Resort & Spa, making significant contributions for eight remarkable years.
Alexander Stumpf
Co-Founder, BB Social Dining
German-born Chef Alexander Stumpf is a culinary talent renowned for blending tastes and textures from different cultures. As Executive Chef and Co-Founder of BB Social Dining, Soule Soups, and Philotimos, he showcases his skill set with a far-eastern menu infused with Middle Eastern influences. With experience in French cuisine and global project management alongside Rainer Becker, Alex brings a unique culinary experience to the city.
Dan Birk
Executive Chef, City Social
Executive Chef Dan Birk brings over 20 years of culinary expertise to Dubai's City Social. From engineering to Michelin-starred kitchens, Dan's passion lies in creating dishes using the finest ingredients. Previously, he worked as Sous-chef and Head Chef in renowned restaurants before becoming Group Executive Chef at The Social Company. Dan's expertise shines through his modern European creations at City Social.
Hattem Mattar
Known as the Arab world’s first pitmaster, Hattem Mattar began his culinary career from his home farm, smoking meat for Dubai residents in his garden. The business then expanded to a 24-hour smoking operation in Jebel Ali, serving some of the best brisket in the UAE. Since then his talents have been shared across the city, with pop-ups in BB Social Dining and La Table, to opening his own kitchen in Time Out Market, Souk Madinat Jumeirah, and most recently FIYA in Keturah Reserve.
Howard Ko
Executive Chef, Cé a Vi Dubai
With training at The Culinary Institute of America and experience in Michelin-starred restaurants, Chef Howard Ko leads Cé La Vi, offering innovative Asian cuisine. Bringing over 11 years of experience, Chef Ko's creations draw inspiration from around the world. His commitment to reinventing classics results in well-thought-out dishes, with a focus on locally sourced produce guarantees Cé La Vi to be an unforgettable dining experience.
Mohamad Orfali
Head of Culinary, Orfali Bros.
Mohamad Orfali, a Syrian Chef and Head of Culinary at Orfali Bros., specialises in Aleppian and contemporary Arabic cuisine. He is a leading advocate of modern cooking, incorporating technology and new techniques. Mohamad hosted the Middle East's first Arabic gastronomy cooking shows. With a background in culinary studies and experience as the Head of Culinary at Fatafeat TV, he has made a significant impact in the culinary world.
Nick Alvis
Founder, KMS
Chef Nick Alvis began his career in UK country house hotels before excelling in London's Michelin-starred restaurants. In Dubai, he co-founded a consultancy, opening successful restaurants like table 9 and folly. Nick's restaurants have won many awards, including a Michelin Bib Gourmand. Currently, he manages his consultancy, fostering local talent and innovating Dubai's culinary scene with a focus on developing new, creative concepts.
Rahul Rana
Executive Chef, Avatara
Hailing from Rishikesh, India, Chef Rahul Rana brings a rich background and passion for vegetarian cuisine to Avatara in Dubai. Inspired by his vegetarian upbringing and family heritage, he aims to transform perceptions of vegetarian food. Chef Rahul's methodical approach and creative sense have earned Avatara recognition as one of the best vegetarian fine dining experiences in Dubai, by being awarded a MICHELIN star in 2023.
Trisha Singh Henault
Executive Pastry Chef, 25hours Hotel
Born and raised in Delhi, India, Chef Trisha Singh Henault discovered her love for food in a household filled with surprises and her mother's love. As a talented pastry chef and chocolatier, she has gained recognition and accolades, including being named one of the 30 best chefs under 30. Currently, as Executive Pastry Chef at 25hours Hotel and Culinary Director at Indian restaurant Tandoor Tina's, Chef Trisha brings great passion and zest to her craft.