Baked Chicken With Sumac And Onions Recipes

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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

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.

SUMAC CHICKEN WITH ONIONS



Sumac Chicken with Onions image

This is a tasty recipe you can quickly prepare, especially if you marinate chicken overnight. Bon appetit!

Provided by arksrok

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

1 pound chicken thighs with skin
½ pound skinless, boneless chicken breasts
½ pound chicken drumsticks
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon salt
4 medium onions, cut into wedges
1 tablespoon sumac powder
1 pinch ground black pepper

Steps:

  • Marinate chicken thighs, breasts, and drumsticks in olive oil, lemon juice, and salt for at least 1 hour and up to overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix onions, sumac, and pepper into the chicken. Pour mixture into a nonstick baking pan. Cover with aluminum foil.
  • Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 45 minutes. Remove foil halfway through to give the chicken a nice golden color and crunch.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 5.6 g, Cholesterol 62.2 mg, Fat 13.3 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 3 g, Sodium 928 mg, Sugar 2.3 g

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

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

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

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