Savor the vibrant flavors of roasted chicken seasoned with tangy sumac, served on warm taboon bread with sweet caramelized onions and crunchy pine nuts. Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
In a large bowl, combine the chicken pieces with sumac, salt, black pepper, and olive oil. Massage the spices into the chicken thoroughly, ensuring each piece is well-coated. Allow it to marinate for at least 30 minutes.
In a large skillet, melt butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and caramelized, about 15-20 minutes. Add a pinch of salt to enhance sweetness.
Preheat your oven to 200°C (400°F). Arrange the marinated chicken pieces on a baking tray and roast for 40-50 minutes, or until the chicken is golden brown and cooked through.
While the chicken is roasting, toast the pine nuts in a dry pan over medium heat until they are golden and fragrant. Keep an eye on them to prevent burning.
Once the chicken is done, remove it from the oven. On a large serving platter, lay down the taboon bread. Top with the caramelized onions, followed by the roasted chicken pieces. Finally, sprinkle toasted pine nuts over the top. Serve warm.
Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
0 servings
One piece of chicken with bread and toppings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.