Today I decided to try my luck with a fresh spinach & beet salad, roast free-range chicken stuffed with some goodies that I will write about in a nick (be patient!), accompanied by roast carrots with thyme, roast potatoes with ramson & mint raita, and a scrumptious lemon sponge with rosemary. Mike did the extra stuffing for the chicken, which consists of bread crumbs, wheat grain, garlic, onion, chopped almonds, sage, and thyme. In Romania we rarely eat bread stuffing with chicken, and I was a bit apprehensive at first, but I must say, it's a delicious combination and it enhances the taste of the chicken.
Sprinkle the sumac and the coriander seeds over. My advice is that you do not squeeze any lemon juice over the uncooked chicken. Do it just before you serve it hot. The sumac is lemony enough.