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Add a photoServings: 4
Ingredients
- 1 x chicken, quartered
- 5Â 1/2 Tbsp. grnd sumac
- 1 pch grnd nutmeg
- 1 pch grnd cinnamon
- 1/4 tsp freshly grnd black pepper
- Â Â salt
- 1 x juice of 1 lemon
- 1 lb red onions, finely minced
- 2 Tbsp. extra virgin olive oil
- 1/2 c. rich chicken stock
- Â Â flat bread
- 1/4 c. pine nuts, toasted
Directions
- Rinse the chicken and pat dry. Remove excess fat.
- Combine sumac, spices and salt. Set aside 2 tsp of this mix, mixing the rest with the lemon juice. Rub into the chicken and marinate for up to 24 hrs.
- Saute/fry the onions in extra virgin olive oil, add in half the chicken stock, reserved spices and a healthy pinch of salt. Cover and cook gently for 30 min.
- Preheat the oven to 400 F.Place the chicken on a baking sheet, and cover with the onion mix.
- Cover with foil and cook for 20 min.
- Lightly brush an oven dish with oil, place the flat bread on this and sprinkle with the remaining stock. Place the chicken quarters on the onions and bread, and return to the oven for a further 20 min or possibly till tender and nicely browned. Serve immediately sprinkled with pine nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 4 servings | |
| Calories 829 | |
| Calories from Fat 523 | 63% |
| Total Fat 58.4g | 73% |
| Saturated Fat 14.75g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 236mg | 79% |
| Sodium 320mg | 13% |
| Potassium 773mg | 22% |
| Total Carbs 13.23g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.24g | 3% |
| Protein 60.29g | 96% |
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