Baked Chicken With Sumac And Onions 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

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