Baked Chicken With Sumac and Onions

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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).

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 12 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
  • 12 cup chicken stock or 12 cup water

Directions

  1. Preheat the oven to 170 degrees celsius (325 fahrenheit).
  2. 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.
  3. 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.
  4. 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.

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