🧂 Ingredients
- 1 kg Whole chicken(cut into 4-8 pieces)
- 4 Large onions(thinly sliced)
- 4 tbsp Sumac
- 0.5 cup Olive oil(extra virgin)
- 1 tsp Allspice
- 0.5 tsp Cinnamon
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 large rounds Taboon bread(or other flatbread)
- 0.25 cup Pine nuts(toasted, for garnish)
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C).
💡 Tip: Ensure oven is fully preheated for even cooking. - 2
In a large bowl, toss chicken pieces with half the olive oil, sumac, allspice, cinnamon, salt, and pepper.
💡 Tip: Coat chicken evenly for maximum flavor. - 3
In a separate bowl, toss sliced onions with the remaining olive oil and 2 tablespoons of sumac. Season with salt and pepper.
⏱️ 5 minutes - 4
Arrange chicken pieces on a baking sheet. Spread the seasoned onions around the chicken.
💡 Tip: Leave some space between pieces for better roasting. - 5
Roast for 45-60 minutes, or until chicken is cooked through and golden brown, and onions are tender and caramelized. Baste chicken with pan juices halfway through.
⏱️ 60 minutes💡 Tip: Internal temperature of chicken should reach 165°F (74°C). - 6
While chicken is roasting, lightly toast the taboon bread rounds in the oven for the last 5-10 minutes of cooking, or until slightly crisp.
⏱️ 10 minutes - 7
To serve, place a piece of toasted bread on each plate. Spoon some of the caramelized onions over the bread, then top with a piece of chicken. Drizzle with pan juices.
💡 Tip: Ensure the bread is well-soaked with the flavorful juices. - 8
Garnish with toasted pine nuts and chopped fresh parsley.
💡 Tip: Adds a nice crunch and fresh flavor.
💡 Pro Tips
- ✓Don't skimp on the sumac; it's the star spice.
- ✓Using good quality olive oil makes a difference.
- ✓If taboon bread is unavailable, use pita or other sturdy flatbread.
🔄 Variations
- Add a pinch of chili flakes for a spicy kick.
- Serve with a side of plain yogurt or tahini sauce.