Recipe by amanda l b
I first had this at a friend's house and it's since become a staple part of my repertoire of recipes. It's another easy but delicious dish, and goes extremely well with the slow cook morrocan lamb dish on this site (#142446).
- 2 tablespoons olive oil
- 1 1⁄2 kg chicken thigh fillets, skinned and all visible fat removed (breast fillets could also be used, but don't over cook)
- 5 large brown onions
- 2 garlic cloves, chopped
- 2 tablespoons sumac
- 1⁄2 cup chicken stock or 1⁄2 cup water
Directions See How It's Made
- Preheat the oven to 170 degrees celsius (325 fahrenheit).
- In a frying pan, heat half the oil until medium-hot. Cook the chicken in batches until all sides are lightly browned. Remove and set aside.
- Add the remaining olive oil to the pan and cook the onions for 10 minutes or until golden. Add the garlic and sumac and cook for a furthr 2 minutes. Spook half the mixture into a deep baking dish and arrange the chicken pieces on top. Cover with the remaining onion, pour in the chicken stock and cover with foil.
- Bake the chicken for about 1 hour. Remove the dish from the oven and allow to rest for 5-10 minutes. Season to taste and serve with couscous or rice.