Sumac chicken. Looking for a super simple yet flavorful dinner idea for busy weeknights? Why not try this sumac spiced chicken topped with caramelized onions , parsley and flaked almonds? The perfect dinner that’ll appeal to just about everyone.
Baked chicken is, without a doubt, a dinner winner, but have you ever tried chicken flavored with sumac? To be more specific, sumac spiced chicken served with sumac onions and Arabic bread. Not only does it makes for the perfect weeknight meal, but is also addictingly good and so easy to make.
Inspired by a Middle Eastern (Palestinian) classic called mussakhan, I made this sumac chicken flavored with a traditional spice - sumac. Basically, it’s a kind of berry ground to a fine powder, and tastes absolutely delicious with chicken, seafood or even salads.
Sumac chicken + caramelized onions + classic flatbread = Perfectly classic weeknight meal
Let’s start with marinating the chicken. And my favorite chicken to use in this recipe? Chicken thighs. Moist, succulent, and tastes incredibly delicious. If you don’t like chicken thighs, chicken breasts would be the second best option.
Apart from sumac, a bunch of classic ingredients including ground all spice, garlic, and lemon juice are also used to marinate chicken. Add a splash of olive oil to keep the chicken super moist and tender. And don’t forget to season with salt and pepper. The marinade is pretty straightforward, right?
If you have time, let the chicken sit in the marinade for about 30 minutes, and this will help to absorb the flavors. But when you are busy, it’s okay to pop them straight into the oven.
Caramelized onions for more flavor
While the chicken is getting perfectly tender and delicious in the oven, make sumac spiced caramelized onions. Just heat up a little oil and sauté onions until soft. Sprinkle a little sumac, and season with salt and pepper. Continue sauteeing until the onions are caramelized.
The perfect flatbread to serve this sumac chicken?
The chicken is usually served with classic flatbread made in taboon very similar to tandoor oven. Since this Palestenian bread is not easily available here, I opted for Lebanese bread. The traditional Indian bread or naan is yet another delicious choice.
How to serve?
Now that all the individual elements are ready, let’s assemble the layers of this easy weeknight meal. Place the flatbread on a large plate, top with sumac chicken, caramelized onions, flaked almonds, and plenty of parsley. If pomegranates are in season, add a sprinkle of pomegranate arils. If you’re not a fan of flatbreads, serve this chicken over rice.
More baked chicken recipes:
Sumac Chicken | Mussakhan | Video
Ingredients
Sumac chicken:
- 1 kg chicken thighs or chicken breasts
- 3 garlic cloves minced
- 1 tablespoon sumac
- 2 teaspoon ground all spice
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Caramelized onions:
- 2 tablespoons olive oil
- 4 large red onions sliced
- 1 teaspoon sumac
- Salt to taste
Other ingredients:
- 3 taboon bread or Lebanese bread or naan to serve
- 2 tablespoons flaked almonds or toasted pine nuts to garnish
- 2 tablespoons chopped parsley to garnish
- 1 teaspoon sumac to garnish
- 1 tablespoon pomegranate arils to garnish (optional)
Instructions
Sumac chicken:
- Preheat oven to 180 C / 350 F. Line a baking tray with parchment paper. Set aside.
- Place chicken in a large bowl. Add minced garlic, sumac, ground all spice, olive oil and lemon juice. Season with salt and pepper.
- Toss to coat.
- If you have time, cover and marinate for about 15 minutes in the refrigerator.
- Transfer chicken to the baking tray.
- Bake for 20-30 minutes or until the chicken thighs are cooked through.
Caramelized onions:
- Meanwhile heat oil in a large frying pan over medium heat.
- Add red onions. Sauté, stirring occasionally, 3-4 minutes or until onions turn soft and translucent.
- Sprinkle with sumac. Season with salt.
- Sauté again, stirring constantly, 2-3 minutes or until the onions start to brown.
- Remove from heat.
Assemble:
- Heat the bread following the packet directions until toasted and warmed.
- Arrange breads on a large serving platter in a single layer.
- Arrange the baked chicken and onions on top.
- Garnish with almonds, sumac, parsley and pomegranate arils (if using).
- Drizzle the roasting juices on top.
Video
Nutrition
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