Baked Chicken With Sumac and Onions

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

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 1/2 cup water
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DIRECTIONS

  • 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.
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