Best 2 Sumac Chicken With Onions Recipes

Feast your taste buds on a culinary adventure with Sumac Chicken with Onions, a delightful dish that tantalizes the senses with its vibrant flavors and captivating aroma. Originating from the rich culinary heritage of the Middle East, this dish transports you to a world of exotic spices and zesty ingredients.

At the heart of this delectable creation lies tender chicken, marinated in a vibrant blend of sumac, a tangy and slightly sour spice, and a symphony of aromatic herbs. The chicken is then roasted to perfection, resulting in a succulent and juicy centerpiece that bursts with flavor in every bite.

Accompanying the succulent chicken is a medley of caramelized onions, slowly cooked until they achieve a sweet and savory balance that perfectly complements the chicken's tangy notes. The onions add a delightful crunch and depth of flavor, elevating the dish to a new level of culinary artistry.

But the culinary journey doesn't end there. This article presents a treasure trove of additional recipes that explore the versatility of sumac and onions. Discover the secrets of creating a refreshing Sumac Onion Salad, a vibrant and tangy condiment that adds a burst of flavor to any dish. Learn the art of crafting a flavorful Sumac Roasted Chicken, where the chicken is infused with the earthy notes of sumac and roasted to golden perfection. And for those who crave a vegetarian delight, the Sumac Onion Flatbread offers a crispy and flavorful treat that showcases the harmonious blend of sumac and onions.

Embark on a culinary voyage with Sumac Chicken with Onions and its accompanying recipes. Experience the magic of sumac, a spice that adds a unique and tantalizing touch to every dish. Prepare to be captivated by a symphony of flavors that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)

Mussakhan (Roast Chicken With Sumac and Red Onions) image

Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.

Provided by Mayukh Sen

Categories dinner, poultry, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds bone-in, skin-on chicken thighs and drumsticks
1 large lemon, juiced (about 4 tablespoons)
4 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons sumac, plus more for serving
4 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Sea salt and ground black pepper
1 large red onion (about 1 pound), halved and thinly sliced
2 tablespoons pine nuts
Naan or Arabic taboon bread, for serving
Coarsely chopped fresh parsley leaves, for serving

Steps:

Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams

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:

For the best flavor, use fresh sumac berries. If you can't find fresh berries, you can use ground sumac, but the flavor will be less intense.
If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
To make the sumac marinade, simply combine all of the ingredients in a bowl and whisk until well blended.
Be sure to marinate the chicken for at least 30 minutes, but no longer than 24 hours.
When grilling the chicken, be sure to cook it over indirect heat so that it doesn't burn.
If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before using them.
Serve the chicken with your favorite sides, such as rice, vegetables, or pita bread.

Conclusion:

This sumac chicken with onions recipe is a delicious and easy way to enjoy this flavorful spice. The chicken is marinated in a mixture of sumac, olive oil, garlic, and lemon juice, then grilled until tender and juicy. The onions are roasted until caramelized and sweet. Serve the chicken with the onions and your favorite sides for a complete meal.