Savor the rich, aromatic experience of roasted chicken seasoned with sumac and served over traditional taboon bread. This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Preheat your oven to 200°C (400°F). In a large bowl, combine the chicken pieces, sumac, olive oil, salt, and black pepper. Massage the mixture into the chicken thoroughly, ensuring all pieces are well coated with the spices.
Arrange the marinated chicken in a roasting pan, skin side up, and roast in the preheated oven for about 30-40 minutes, or until the chicken is golden brown and cooked through.
While the chicken is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and salt; sauté them gently, stirring occasionally, for about 15-20 minutes until they become soft and caramelized.
Stir in the additional tablespoon of sumac and cook for another minute, then remove from heat.
Once the chicken is done, remove it from the oven. On a large serving platter, place the taboon bread or flatbread as a base. Layer the roasted chicken on top, followed by the caramelized onions.
Garnish with chopped parsley if desired, and serve immediately with extra sumac on the side.
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
0 servings
1 piece of chicken with onions and bread
* 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.