Baked chicken with onions and su­mac

Good (UAE) - - GOOD FOOD -

Serves 4 to 6

Juice of 2 lemons

130ml olive oil

1⁄2 tsp all­spice

1 tsp cin­na­mon

1 tsp car­damom

2 gar­lic cloves, crushed

60g su­mac

1 whole chicken, about 1.5kg, jointed into 8 60ml veg­etable oil

750g yel­low onions, thinly sliced

750g pur­ple onions, thinly sliced

45g pine nuts

45g flaked al­monds

3 wraps of taboon, laffa or tan­nour bread, plus ex­tra to serve

Yo­ghurt, to serve

1) Com­bine the lemon juice, 90ml of the oil, the all­spice, cin­na­mon, car­damom, crushed gar­lic and 2 tea­spoons of the su­mac in a large bowl. Place the chicken in the mari­nade and mas­sage to coat. Cover with cling film and place in the fridge for at least one hour. 2) Heat the veg­etable oil in a large fry­ing pan over a medium-low heat. Add the onions, sea­son with salt and pep­per, then re­duce the heat to low and sauté un­til translu­cent, around 30 to 45 min­utes, stir­ring oc­ca­sion­ally. Re­move from the heat, stir in the re­main­ing su­mac, and set aside. 3) Pre­heat the oven to 180°C. Place the chicken, the mari­nade and a third of the sautéed onions in an oven dish. Cover with alu­minium foil and bake for ap­prox­i­mately an hour, turn­ing once. The chicken is done when the juices run clear when the flesh is pricked with a knife. Re­move from the oven and set aside to cool. 4) Line two bak­ing trays with parch­ment paper. once the chicken is cool enough to han­dle, skin and debone it. Re­serve the onions. 5) Lay the bread on the bak­ing trays and top with the onions and chicken. driz­zle with the re­main­ing olive oil the re­turn to the oven for ten to 15 min­utes, or un­til heated through.

6) Mean­while, heat a small fry­ing pan over a medium heat. once the pan is hot, add the al­monds and pine nuts and re­duce the heat to low. Shake the pan con­tin­u­ously un­til the nuts be­gin to brown, about one or two min­utes. Re­move the nuts from the pan im­me­di­ately – they will burn very quickly – and set them aside. 7) Re­move the bak­ing trays from the oven, sprin­kle the nuts over the chicken and onions, and serve with yo­ghurt and some flat­breads on the side.

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