Recipes

Roast Chicken with Za'atar and Sumac (Ottolenghi)

Name: Roast Chicken with Za'atar and Sumac (Ottolenghi)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 8 chicken thighs with skin and bones, trimmed of excess fat and loose skin; 2 red onions, thinly sliced; 1 lemon, thinly sliced; 2 large cloves of garlic, crushed; 5 tbsp olive oil, divided; 2 tablespoons za'atar plus more to taste; 1 tablespoon sumac; 1 teaspoon ground cinnamon; 1 cup chicken broth; 1 1/2 teaspoons salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1/3 cup pine nuts, toasted (see directions below); 1/4 cup chopped flat-leaf parsley

4 servings

portioner

20 minutes

aktiv tid

1 hour

total tid

Begynd at lave mad

Ingredienser

8 chicken thighs with skin and bones, trimmed of excess fat and loose skin

2 red onions, thinly sliced

1 lemon, thinly sliced

2 large cloves of garlic, crushed

5 tbsp olive oil, divided

2 tablespoons za'atar plus more to taste

1 tablespoon sumac

1 teaspoon ground cinnamon

1 cup chicken broth

1 1/2 teaspoons salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1/3 cup pine nuts, toasted (see directions below)

1/4 cup chopped flat-leaf parsley

Vejledning

In a large bowl, mix chicken, onions, lemon, garlic, 4 tablespoons olive oil, spices, broth, salt, and pepper. Marinate in the fridge for at least 3 hours or overnight.

Preheat oven to 400°F/200ºC. Transfer chicken and its marinade to a shallow baking pan large enough to hold all the chicken pieces lying flat with a little space between pieces. Chicken should be skin side up. Roast for 35 to 40 minutes, until just cooked through. If you want the skin more browned, turn oven up to broil/grill for the last few minutes of cooking, checking every minute or so until the skin is as crisp and brown as you like it. (Be very careful not to burn it)

While the chicken roasts, toast the pine nuts. Line a plate with a double layer of paper towels. Heat remaining tablespoon of oil in a small frying pan over medium heat. Add pine nuts and cook, stirring constantly, until they turn golden. Transfer to paper-towel-lined plate to absorb oil.

To Serve, transfer chicken, onions and lemons to a serving platter. Pour pan juices over the chicken pieces. Sprinkle chicken with extra za'atar (if you like), chopped parsley and toasted pine nuts. See notes for suggested side dishes.

Ernæring

Portionsstørrelse

1 piece of chicken

Kalorier

266

Fedt i alt

22.8 g

Mættet fedt

3.6 g

Uumættet fedt

Transfedt

0 g

Kolesterol

18.7 mg

Natrium

504.5 mg

Kulhydrater i alt

10.9 g

Kostfiber

3.5 g

Sukker i alt

3.5 g

Protein

8.1 g