Saturday, December 6, 2014

Chicken with Sumac, Onions, and Pine Nuts

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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