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August 1, 2014 / Chris Blum

Roasted Chicken with Sumac, Za’atar and Lemon

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I feel like a broken record, but I gotta say it – another winner from Ottolenghi! I used chicken thighs instead of a whole chicken. Served it with warm flatbread and yogurt mixed with garlic – delish!

Ingredients:
1 1/2 lb chicken thighs
2 red onions, sliced thin
2 cloves garlic, minced
4 TBSP olive oil
1 1/2 tsp allspice
1 tsp cinnamon
1 TBSP sumac
1 lemon, sliced thin
1 c chicken stock
1 1/2 tsp salt
1 tsp pepper
2 TBSP Za’atar
1/3 c pine nuts, toasted
1/4 c parsley, chopped

Combine all ingredients except Za’atar, pine nuts and parsley in a ziplock bag and marinade the chicken overnight.

Preheat oven to 400. Pour chicken and marinade into a baking pan. Bake for 40 minutes until chicken is cooked through.

Top with toasted pine nuts, Za’atar and parley.

Serve 4 – 6.

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