Ingredients:
- 2 lbs bone-in, skin-on chicken pieces (such as thighs and drumsticks)
- 2 tablespoons ground sumac
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup chicken broth
- 1 lemon, sliced
- Fresh parsley for garnish
Instructions:
- Marinate the Chicken:
- In a bowl, combine sumac, olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, salt, and pepper to create the marinade.
- Rub the chicken pieces with the sumac marinade, ensuring they are well-coated.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 1-2 hours, allowing the flavors to infuse.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Sauté Onion:
- In a large oven-safe skillet, heat a bit of olive oil over medium heat.
- Sauté the finely chopped onion until translucent.
- Brown the Chicken:
- Add the marinated chicken pieces to the skillet and brown them on all sides.
- Add Chicken Broth and Lemon Slices:
- Pour chicken broth over the chicken in the skillet.
- Place lemon slices on top of the chicken.
- Bake in the Oven:
- Transfer the skillet to the preheated oven and bake for about 30-40 minutes or until the chicken is cooked through, and the skin is golden and crispy.
- Garnish and Serve:
- Once done, remove the skillet from the oven.
- Garnish the sumac chicken with fresh parsley.
- Serve:
- Serve the sumac chicken hot, accompanied by your favorite side dishes. It pairs well with rice, couscous, or a simple salad.
This Palestinian Sumac Chicken is flavorful and aromatic, with the unique citrusy taste of sumac complementing the richness of the chicken. Enjoy!
