Broiled Syrian Chicken with Sumac

I like to think of myself as daring in love and spunky in the kitchen. That doesn’t imply that I’m terribly astir in the pursuit of either, but it does hint to a certain spasmodic talent. Or so I believe. I rose to the occasion today, well at least on the culinary front, when I found myself facing the task of preparing lunch for my daughter and myself. Like a listless airline steward, resigned to asking his trite question, I cleared my throat and marveled out loud: “What would it be Nadia, pasta or chicken?” It was perhaps the fact that she didn't actually care and that she left me to my own devices that set me on the path to prepare and cook, the perfect Broiled Syrian Chicken with Sumac. The very first time I heard that there's such an entree was in 1984 in Lafayette, Louisiana, of all places. I was driving on a side, obscure street, in the downtown area, when I saw a nondescript sign advertising Syrian Chicken. I parallel parked across from the olden structure and went i