Sumac Chicken With Onions Recipes

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)

Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.

Provided by Mayukh Sen

Categories dinner, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

Mussakhan (Roast Chicken With Sumac and Red Onions) image

Steps:

Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

2 pounds bone-in, skin-on chicken thighs and drumsticks
1 large lemon, juiced (about 4 tablespoons)
4 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons sumac, plus more for serving
4 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Sea salt and ground black pepper
1 large red onion (about 1 pound), halved and thinly sliced
2 tablespoons pine nuts
Naan or Arabic taboon bread, for serving
Coarsely chopped fresh parsley leaves, for serving

BAKED CHICKEN WITH SUMAC AND ONIONS

I first had this at a friend's house and it's since become a staple part of my repertoire of recipes. It's another easy but delicious dish, and goes extremely well with the slow cook morrocan lamb dish on this site (#142446).

Provided by amanda l b

Categories Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Baked Chicken With Sumac and Onions image

Steps:

Preheat the oven to 170 degrees celsius (325 fahrenheit).
In a frying pan, heat half the oil until medium-hot. Cook the chicken in batches until all sides are lightly browned. Remove and set aside.
Add the remaining olive oil to the pan and cook the onions for 10 minutes or until golden. Add the garlic and sumac and cook for a furthr 2 minutes. Spook half the mixture into a deep baking dish and arrange the chicken pieces on top. Cover with the remaining onion, pour in the chicken stock and cover with foil.
Bake the chicken for about 1 hour. Remove the dish from the oven and allow to rest for 5-10 minutes. Season to taste and serve with couscous or rice.

Nutrition Facts : Calories 597.7, Fat 21.9, SaturatedFat 4.8, Cholesterol 312.1, Sodium 371.4, Carbohydrate 20.5, Fiber 2.7, Sugar 8.5, Protein 76.3

Ingredients

2 tablespoons olive oil
1 1/2 kg chicken thigh fillets, skinned and all visible fat removed (breast fillets could also be used, but don't over cook)
5 large brown onions
2 garlic cloves, chopped
2 tablespoons sumac
1/2 cup chicken stock or 1/2 cup water

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In a small bowl, combine allspice, cinnamon, coriander, black pepper, cardamom and nutmeg. Mix well.
Pat chicken pieces dry and place them on a lightly oiled sheet pan (or roasting pan). Drizzle generously with extra virgin olive oil, season with kosher salt on both sides. Add 1 tsp sumac and 1 ½ tsp of the spice mixture. Give the chicken a good rub with your hands, making sure to get the spices underneath the skin. Arrange the chicken pieces skin side up and place on the middle rack of your heated oven. Roast for about 1 hour or until fully cooked (internal temperature should register 165 degrees F.)
While the chicken is roasting, work on the caramelized onions. In a large cooking skillet, put just over ½ cup extra virgin olive oil, chopped onions, kosher salt, 1 tbsp sumac, 1 tbsp cumin, and 2 tsp of the spice mixture. Cook over medium-low heat, stirring occasionally, adding a little bit of water (2tbsp or so at a time) as needed, until the onions have softened and cooked completely (about 30 to 40 minutes). Remove from heat.

Sumac Chicken With Onions Recipes

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)

BAKED CHICKEN WITH SUMAC AND ONIONS

I first had this at a friend's house and it's since become a staple part of my repertoire of recipes. It's another easy but delicious dish, and goes extremely well with the slow cook morrocan lamb dish on this site (#142446).

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