Sumac Chicken with Carmelized Onions and PIta
Prep Time Minutes 20
Cook Time 40 Minutes
|Prep Time Minutes 20||Cook Time 40 Minutes||Passive Time||Servings People|
This dish will fill your house with the smells and taste of the best of Middle Eastern Food. And who can resist carmelized onions baked into warm bread? If you’ve never cooked with Sumac before, this beautiful and lemony spice might become part of your repertoire. This one tray meal, is super easy to pull together yet tastes wonderfully exotic and delicious.
- 1/2 Cup Extra virgin olive oil
- 5 Onions chopped (about 10 cups)
- 8 Chicken Pieces bones in and skin on
- 1/2 Cup Pine nuts
- 4 TBS Sumac ground*
- 1 tsp Allspice ground
- 1/2 tsp Cloves ground
- Salt and Pepper
- 4 Large Pita breads or Naans
- Preheat Oven to 450.
- Heat ¼ cup oil in a large skillet over medium high heat. Add onions and sautee for 20 minutes or so until golden. Add salt and pepper to taste, while the onions are cooking.
- Line a large baking sheet with greased parchment or tin foil. Place the whole Pitas or Naan breads on the baking sheet, so that they mostly cover the bottom. Top with the onions – the onions should smother the pitas and the tray. Place the chicken pieces on top of the onions.
- Place the pine nuts in a small bowl and add a bit of oil and the Sumac, allspice and cloves, salt and pepper and mix together.
- Sprinkle the pine nut spice mixture on top of the chicken and onions. Drizzle the few remaining tablespoons of oil on top.
- Place the tray in the oven and cook for 30-40 minutes until the chicken is cooked through and browned. Serve each person a portion that contains pita and the chicken and onions – and this fresh and brightly flavored Israeli salad on the side.
*Savory Spice Shop, one of my favorite local Denver shops, sells a great version of sumac - and they ship!