Best 2 Baked Chicken With Sumac And Onions Recipes

Tantalize your taste buds with a culinary journey to the Middle East with our delectable Baked Chicken with Sumac and Onions recipe. This dish is a symphony of flavors, where the tangy sumac and the caramelized sweetness of the onions create a perfect balance. The chicken is roasted to perfection, resulting in a succulent and juicy texture that will leave you craving for more. Accompany this main course with our flavorful recipes for Muhammara, a vibrant red pepper and walnut dip, and a refreshing Cucumber and Tomato Salad with Sumac Dressing. Discover the harmony of these dishes as they come together to create a memorable dining experience.

Here are our top 2 tried and tested recipes!

BAKED CHICKEN AND ONIONS

Baked Chicken and Onions image

Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 50m

Number Of Ingredients 6

Ingredients

2 onions, thinly sliced
1 cut-up chicken, (3 1/2 pounds in 8 pieces)
2 tablespoons vegetable oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1 tablespoon paprika

Steps:

Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

BAKED CHICKEN WITH SUMAC AND ONIONS

Baked Chicken With Sumac and Onions image

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

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

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

Tips:

Use a whole chicken: It will cook more evenly and give you more meat.
Brine the chicken: This will help to keep it moist and flavorful.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Use a variety of spices: Sumac, garlic, paprika, and cumin are all great options.
Don't overcrowd the pan: The chicken will not cook evenly if it is crowded.
Roast the chicken until it is cooked through: The internal temperature should be 165 degrees Fahrenheit.
Let the chicken rest before carving: This will help the juices to redistribute and make the meat more tender.

Conclusion:

This baked chicken with sumac and onions is a delicious and easy-to-make dish that is perfect for any occasion. The sumac and onions add a unique and flavorful touch to the chicken, and the crispy skin and juicy meat will make you want to come back for more.