BAKED CHICKEN AND ONIONS
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
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
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
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)
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
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
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
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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CHICKEN TRAY BAKE WITH FENUGREEK, SUMAC AND ONIONS …
From goodfood.com.au
Servings 4-6Total Time 45 minsCategory Dinner
- 2. Put the spices, salt, oil and vinegar in a large bowl and mix together. Add the chicken and rub the marinade into every bit of the skin and flesh. Leave for 10 minutes then place the thighs on a roasting tray and bake for about 30-40 minutes until cooked and crisp.
- 3. Meanwhile, about 15 minutes before the chicken is ready to serve, peel and slice the onions, place in a saucepan and pour on any juices from the tray the chicken is baking on. Cook the onions with a lid on for 10 minutes until they soften then remove the lid and cook until the liquid evaporates, and the onions appear soft and golden. Spoon the onions into the base of an ovenproof serving dish, place the chicken on top and keep warm until ready to serve.
MUSAKHAN (SUMAC CHICKEN WITH ONIONS AND FLATBREAD) …
From bonappetit.com
4.8/5 (28)Estimated Reading Time 3 minsServings 4
- Preheat oven to 350°. Mix allspice, cardamom, cumin, and 2 Tbsp. sumac in a small bowl to combine.
- Season chicken all over with salt in a large bowl. Rub with half of spice mix, pressing and working it into the meat.
- Heat ¼ cup oil in a large ovenproof skillet over medium-high. Cook chicken, turning occasionally, until golden brown on both sides and some fat is released, 3–5 minutes per side. Transfer chicken to a large plate, leaving fat in skillet.
- Return skillet to medium-high heat. Cook onions, scraping any browned bits on bottom of skillet and adding a splash of water if pan gets dry, until softened and golden brown, 18–25 minutes. Sprinkle with remaining spice mix and continue to cook, stirring frequently, until fragrant, about 30 seconds. Add ¼ cup water, season with salt, and bring to a simmer. Nestle chicken back into skillet, skin side up, and transfer to oven. Bake, uncovered, until liquid is mostly evaporated and chicken is cooked through, 30–35 minutes. Let cool 10 minutes in skillet.
SUMAC ROAST CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine Middle EasternTotal Time 1 hr 45 minsCategory EntreesCalories 804 per serving
- Place the chicken in a deep, large roasting pan. Using your fingers, gently tug the skin from the meat over the breasts and drumsticks. Rub the butter between the skin and the meat. Rub 2 teaspoons salt and 2 teaspoons sumac all over the chicken skin. If time permits, refrigerate the chicken, uncovered, for at least 6 hours and up to overnight.
- Squeeze half of 1 lemon over the chicken and place it inside the cavity along with a half head of garlic. Drizzle the chicken with 2 to 4 tablespoons oil.
- In a large bowl, combine the carrots, potatoes, onions, and the remaining lemons and garlic. Pour over 1/4 cup oil, sprinkle with 1 teaspoon sumac, and season with salt and pepper. Toss until the vegetables are evenly coated and scatter them around the chicken.
CHICKEN WITH SUMAC, ONIONS, AND PINE NUTS | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Heat ¼ cup of the oil in a large skillet over a low flame. Add the onions and sauté for 20 minutes, or until golden, stirring occasionally. After 5 minutes, sprinkle on salt to taste.
- Transfer the onions to a 9-by-12-inch baking dish and place the chicken on top. Bake, uncovered, for 5 minutes. Reduce the heat to 375°F and bake for 15 minutes more.
OTTOLENGHI'S ROAST CHICKEN WITH ZA'ATAR AND SUMAC
From panningtheglobe.com
4.8/5 (17)Total Time 1 hrCategory Main DishCalories 266 per serving
- In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and pepper. Marinate in the fridge for at least 3 hours or overnight.
- Preheat oven to 400°F. Transfer chicken and its marinade to a shallow baking pan large enough to hold all the chicken pieces lying flat with a little space between pieces. Chicken should be skin side up. Roast for 35 to 40 minutes, until just cooked through.* If you like the skin browned, turn the oven up to broil for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. (Be very careful not to burn it)
- While the chicken is roasting, line a plate with a double layer of paper towels. Heat the remaining tablespoon of oil in a small frying pan over medium heat. Add the pine nuts and cook, stirring constantly, until they turn golden. Transfer to paper-towel-lined plate, to absorb the oil.
- Transfer the hot chicken, onions and lemons to a serving platter. Pour pan juices over the chicken pieces. Sprinkle chicken with extra za’atar if you like and sprinkle with chopped parsley and toasted pine nuts. Serve hot.
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From chefonrhine.com
5/5 (5)Estimated Reading Time 5 minsServings 6
- Take ¼ cup olive oil + 2 Tbsp vegetable oil in a pan and fry chopped onions on medium heat with ½ tsp cumin until translucent .This all can take up to 20 min. Add rest of the spices, 3 Tbsp sumac and mix well. Set aside.
- In a big cooking pot, take oil and fry one chopped onion in it. Add cumin seeds as well as the marinated chicken. Mix well. Add one cup of water and cook until meat is tender. Adjust the seasoning.
MUSAKHAN: SUMAC CHICKEN AND CARAMELIZED ONION FLATBREADS ...
From themediterraneandish.com
4.9/5 (32)Total Time 456330 hrs 46 minsCategory EntreeCalories 412 per serving
- In a small bowl, combine allspice, cinnamon, coriander, black pepper, cardamom and nutmeg. Mix well.
- Pat chicken pieces dry and place them on a lightly oiled sheet pan (or roasting pan). Drizzle generously with extra virgin olive oil, season with kosher salt on both sides. Add 1 tsp sumac and 1 ½ tsp of the spice mixture. Give the chicken a good rub with your hands, making sure to get the spices underneath the skin. Arrange the chicken pieces skin side up and place on the middle rack of your heated oven. Roast for about 1 hour or until fully cooked (internal temperature should register 165 degrees F.)
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