Chicken, onion and sumac casserole

SERVES 4-6 // PREP TIME 15 MINS // COOK 1 HR 15 MINS

“The combination of onions and sumac is one of the most traditional Palestinian flavours” says Kassis. “This recipe, more common in the northern part of Palestine, is a perfect weeknight dinner – it can be oven-ready in less than 15 minutes.”

1.25 kg chicken pieces (about 4 whole legs or 6 skin-on breasts)

6-7 onions, diced

3-5 potatoes, cut into rounds (optional)

3 tbsp sweet paprika

2 tbsp sumac

1 tbsp ground cumin

1 tsp nine-spice mix

(see recipe p120)

3-4 tbsp olive oil

Roasted pine nuts, to serve Pita bread (if not using potatoes), to serve

1 Preheat oven to 180°C. Place chicken, onion, and potato in a greased or non-stick deep ovenproof dish. Combine spices, 1 tbsp salt, and olive oil in a small bowl, then pour into roasting dish and rub evenly into onion, chicken, and potato. Make sure the chicken pieces are skin-side up and aren’t crowding each other.

2 Add 125ml water to the dish, cover tightly with foil, and bake until chicken is cooked through (1-1¼ hours; juices of chicken will run clear when a thigh is pierced with a skewer). Check once or twice during cooking to make sure liquid hasn’t entirely evaporated and top up with more water if necessary. You don’t want the dish to be completely dry, but you also don’t want a soup, more of a gravy.

3 Remove foil and increase oven temperature to it’s highest setting (about 250°C; or preheat the grill to high). Continue to cook in oven or under grill until chicken skin crisps up

(5-10 minutes). Remove from oven and rest for 5 minutes before serving. Sprinkle with pine nuts and serve with pita.