Roasted Chicken with Fennel and Sumac

1 hour at 350 degrees


2 full chicken legs (thigh and drumstick) separate skin from leg, salt wash and rinse well.

Spread 1 Tablespoon pomegranate syrup (“concentrated juice”) on the skin of each leg

Sprinkle ¼ cup of dry sumac (spice) on top

Chop finely :  fresh green fennel fronds  (1/4 to 1/3 cup)

Energetic Properties:

Qi tonic.  Moves energy to the extremities, reproductive organs.  Improves the energy of the Heart and circulation,  and the energy of Spleen, Pancreas and Stomach.  Relaxes the areas of the body that are holing tension patterns.  Soothes the Liver.

Save the gelatin produced from roasting the legs and put 1-2 Tablespoons when cooking whole grain or soup.  (See Rice Pilaf with Golden Raisins)