Arielle Forbes | Dr. Foodie
Hey foodies! I have a great dish for a crowd. It’s a little tart due to the sumac but it is a nice change from the boring roasted chicken we all like to make.
1 4-5 lb chicken cut into 8-10 pieces or a whole cut-up chicken
2 medium onions, sliced
4 cloves garlic, rough chopped
1 lemon, sliced
2 tsps sumac
1 tsp ground allspice
1 tsp cinnamon
1 c chicken broth
¼ c olive oil
½ tbls salt
½ tbls white pepper
½ tsp ground coriander
2 tbls za’atar
1 tbls fresh chopped thyme, plus thyme twigs
2 tbls unsalted butter
¼ c pine nuts
Season chicken with sumac, allspice, cinnamon, salt, white pepper, coriander, half of the onion and chopped thyme. Let chill in fridge for 4 hours, and then add the olive oil and broth, chill overnight ideally.
Preheat oven to 400 and allow the chicken to come to room temp. In a deep baking pan drizzle some EVOO, add the chicken and layer the fresh lemon, remaining onion and thyme twigs over the chicken. Sprinkle with 1 tbls of za’atar.
Bake for 1 hour until chicken is browned and cooked through.
In a skillet melt the butter and toast the pine nuts until golden. Top the chicken with the pine nuts and remaining za’atar.
Notes: this can be served with warmed pita and fresh cucumber tomato salad.