How to Make Symposia’s Amish Bird

Try the chicken dish from Symposia at home with this easy recipe.
Photograph by Rebecca Simonov

Symposia is a Mediterranean restaurant located in Detroit’s Atheneum Suite Hotel with a menu inspired by dishes from Greece, Italy, Spain, and others. Their menu offers a mix of sharable plates, salads, steaks, chops, and mains, including Amish Bird, which you can make at home with this easy recipe.


  • 1 pound each half-chicken, semiboneless
  • 2 ounces harissa paste
  • 2 ounces crème fraîche
  • 5 pieces julienned preserved lemon
  • 6 pieces parsley


  1. Marinate half-chicken pieces in harissa paste overnight.
  2. Vacuum seal the chicken and cook sous vide for two hours, or until the internal temperature reaches 165 degrees Fahrenheit.
  3. Transfer chicken skin- side-up to a sheet tray and brown in a 400-degree oven for 15 minutes.
  4. Plate with crème fraîche, the julienned preserved lemon, and a
    bit more harissa. Garnish with parsley.

Symposia is located at 1000 Brust St., Detroit. Call 313-962-9366 or visit for more information.

This story is from the February 2024 issue of Hour Detroit magazine. Read more in our digital edition. Plus, find even more recipes from area restaurants including Oak & Reels Seasonal Crostini and Bandit’s Bison Chili at