Make Yasmin Khan’s roast chicken with sumac and red onions
Floury naan provides the perfect base for juicy roasting dishes and the sour smack of sumac chicken in this classic Palestinian sharing dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Airtight container
- Measuring spoon
- Oven
- Baking sheet
- Aluminum foil
- Skillet
- Paper towel
- Kitchen towel
- Toaster
- Serving platter
Ingredients
- 1kg chicken thighs and drumsticks, skin on
- 3 tbsp extra virgin olive oil, plus more to serve
- ½ tsp ground cumin
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
- 1½ tbsp sumac, plus more to dust
- Juice of 1 lemon
- 4 garlic cloves, crushed
- Sea salt
- freshly ground black pepper
- 2 large red onions (about 500g), finely sliced into half-moons
- 2 tbsp pine nuts
- 1 tbsp light olive oil
- Naan or Arabic taboon bread, to serve
- Chopped parsley leaves
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