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November 17, 2015 / Chris Blum

Chicken with Sumac and Onions

  
Another winner from Ottolenghi! This chicken dish is easy, packed with flavor and perfect for a weeknight dinner. Start the chicken in the morning and bake it when you get home.

Ingredients
2 lb chicken thighs
2 red onions, thinly sliced
2 cloves garlic, crushed
4 tbsp olive oil
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
scant 1 c chicken stock
1 1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp za’atar
6 tbsp pine nuts toasted
4 tbsp chopped flat-leaf parsley, minced

In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt, and pepper. Leave in the fridge to marinate for a few hours or overnight.

Preheat the oven to 400. Transfer the chicken and its marinade to a baking sheet large enough to accommodate all the chicken pieces lying flat and spaced well apart. Sprinkle the za’atar over the chicken and onions and put the pan in the oven. Roast for 30 to 40 minutes, until the chicken is colored and just cooked through.

Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts, and a drizzle of olive oil. Sprinkle on more za’atar and sumac.

Serves 4 – 6.

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