Best 4 Sumac Chicken With Onions Recipes
Sumac chicken with onions is a delectable dish that combines the tangy, lemony flavor of sumac with the natural sweetness of onions to create a memorable culinary experience. This dish, often associated with Middle Eastern cuisine, takes you on a journey of flavors, where the tender chicken, marinated in a blend of sumac, olive oil, and herbs, is perfectly complemented by the caramelized onions that add a touch of smokiness and sweetness. The combination of sumac and onions not only enhances the taste but also provides a beautiful visual contrast, making it a visually appealing dish that will impress your guests.
Let's cook with our recipes!
MUSSAKHAN (ROAST CHICKEN WITH SUMAC AND RED ONIONS)
Among Palestinians, mussakhan is a beloved roast chicken dish, at once energetic and comforting. In this recipe, adapted from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," you'll rub chicken thighs and drumsticks with spices, painting the skin a sumac-stained fuchsia. Marinate the meat with red onion for a few hours before roasting them in the oven, where the onions caramelize and absorb the chicken's fragrant juices. It's an ideal dish to share, one torn apart with your hands and topped with fried pine nuts, parsley and a generous dusting of sumac. Ms. Khan serves the chicken on toasted naan or taboon bread, which soak up the juices, but it's equally appealing alongside a salad or over a bed of rice.
Provided by Mayukh Sen
Categories dinner, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slash the flesh of each piece of chicken diagonally a few times, around 3/4 inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.
- When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.
- In a small skillet, cook the pine nuts in the remaining 1 tablespoon olive oil over low heat, stirring occasionally, until golden brown, about 2 minutes, then transfer to a paper towel to drain.
- To serve, heat the naan or taboon bread in the oven until toasted and warmed and transfer to a platter. Arrange the chicken and red onion on top. Finish with a smattering of pine nuts, sumac and chopped parsley. Drizzle any remaining roasting juices so they soak into the bread, then drizzle with a little more olive oil.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 27 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED CHICKEN WITH SUMAC AND ONIONS
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
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
SUMAC CHICKEN WITH ONIONS
This is a tasty recipe you can quickly prepare, especially if you marinate chicken overnight. Bon appetit!
Provided by arksrok
Categories Chicken Thighs
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Marinate chicken thighs, breasts, and drumsticks in olive oil, lemon juice, and salt for at least 1 hour and up to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix onions, sumac, and pepper into the chicken. Pour mixture into a nonstick baking pan. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 45 minutes. Remove foil halfway through to give the chicken a nice golden color and crunch.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 5.6 g, Cholesterol 62.2 mg, Fat 13.3 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 3 g, Sodium 928 mg, Sugar 2.3 g
SUMAC CHICKEN WITH ONIONS
This is a tasty recipe you can quickly prepare, especially if you marinate chicken overnight. Bon appetit!
Provided by arksrok
Categories Chicken Thighs
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Marinate chicken thighs, breasts, and drumsticks in olive oil, lemon juice, and salt for at least 1 hour and up to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix onions, sumac, and pepper into the chicken. Pour mixture into a nonstick baking pan. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 45 minutes. Remove foil halfway through to give the chicken a nice golden color and crunch.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 5.6 g, Cholesterol 62.2 mg, Fat 13.3 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 3 g, Sodium 928 mg, Sugar 2.3 g
Tips:
- Choose the right sumac. Look for a deep red, slightly sour sumac with a lemony flavor. Avoid sumac that is brown or has a musty smell.
- Use fresh, flavorful onions. Sweet onions, such as Vidalia or Walla Walla, work well in this recipe. You can also use yellow or red onions, but they will have a stronger flavor.
- Don't overcrowd the pan. When searing the chicken, make sure to give it enough space so that it can brown evenly. If the pan is too crowded, the chicken will steam instead of sear.
- Cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the pan.
- Serve the chicken immediately. Sumac chicken is best served hot, so make sure to serve it as soon as it is cooked.
Conclusion:
Sumac chicken with onions is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sumac gives the chicken a unique and flavorful crust, while the onions add a touch of sweetness and acidity. This dish is sure to be a hit with your family and friends.
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