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ROAST CHICKEN WITH SUMAC AND RED ONIONS BY YASMIN KHAN

INGREDIENTS:

(Serves 4)

1kg chicken thighs and drumsticks, skin on 3tbsp extra virgin olive oil, plus more to serve

½tsp ground cumin ½tsp ground allspice ¼tsp ground cinnamon 1 ½tbsp sumac, plus more to dust

Juice of 1 lemon

4 garlic cloves, crushed Sea salt and freshly ground black pepper

2 large red onions (about 500g), finely sliced into half-moons

2tbsp pine nuts

1tbsp light olive oil

Naan or Arabic taboon bread, to serve

Chopped parsley leaves

METHOD:

1. Slash the flesh of each piece of chicken diagonally a few times, around 2cm apart, and then place the meat in a large bowl or plastic food container.

2. Pour over the extra virgin olive oil, spices, lemon juice, garlic, one-and-a-half teaspoons of salt and quarter of a teaspoon pepper and rub this into the meat. Add the red onions and toss everything together well. Cover and leave to marinate in the fridge for one to three hours.

3. When you are ready to cook the chicken, preheat the oven to 190 degrees C/fan 170 degrees C/Gas

5.

4. Transfer the meat to a baking tray and roast for about 35 minutes, or until the chicken juices run clear when pierced at their thickest part. Once the chicken is cooked, cover in foil and leave to rest while you prepare the toppings.

5. Fry the pine nuts in the light olive oil for a minute or so until they turn golden brown, then tip on to kitchen paper to drain.

6. To serve, toast the naan or taboon bread and then place the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle over any remaining roasting juices so they soak into the bread, then sprinkle over a little more extra virgin olive oil.