Baked Chicken With Sumac and Onions |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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:
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:
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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