From Joan Nathan's The Foods of Israel Today
1/2 cup olive oil
5 large onions, coarsely chopped (about 10 cups)
salt and pepper
4 chicken breast halves
4 chicken legs with thighs
1 cup pine nuts
4 Tbsp ground sumac
1 tsp ground allspice
1/2 tsp ground cloves
Preheat oven to 450 degrees
Heat 1/4 cup oil in a large skillet on low. Add onions and salt and saute for 20 minutes until golden, stirring occasionally. Place in a 9x12 baking dish.
Rub salt and pepper into the chicken. Put on top of the onions. Bake 5 minutes. Reduce heat to 375 degrees and cook 15 minutes.
Drizzle 1 Tbsp oil into the frying pan. Fry pine nuts over low heat, stirring occasionally until lightly browned. Mix the sumac, allspice, cloves, and pine nuts in a small bowl. Sprinkle on chicken and drizzle the remaining olive oil on top.
Continue cooking the chicken for 20-25 minutes until cooked.
Serve with pita.
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