Black Pepper-Cumin Chicken and Onion Traybake

• μερίδες: 6 servings
• συνολικός χρόνος: 40 minutes

Υλικά

1/4 cup extra-virgin olive oil, plus more to serve

2 tablespoons ground sumac, plus more to serve

2 teaspoons ground cumin

3/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon

Kosher salt and ground black pepper

2 pounds boneless, skinless chicken thighs, patted dry

3 medium red onions, halved and sliced about ½ inch thick

1/4 cup pine nuts or slivered almonds, toasted

Chopped fresh flat-leaf parsley, to serve

Warmed flatbread, to serve

Lemon wedges, to serve

Οδηγίες

Heat the broiler with a rack positioned about 6 inches from the element. In a large bowl, stir together the oil, sumac, cumin, allspice, cinnamon, 1 teaspoon salt and ½ teaspoon pepper. Add the chicken and onions; toss to coat, rubbing the seasonings into the meat. Transfer to a broiler-safe rimmed baking sheet, then distribute in an even layer, placing the chicken on top of the onions. Broil for 10 minutes, then, using tongs, flip the chicken pieces. Broil until the chicken is well browned, charred at the edges and no longer pink when cut into with a knife, about another 10 minutes.

Transfer the chicken and onions to a platter, then drizzle with the juices on the baking sheet. Sprinkle with the nuts, parsley and additional sumac; drizzle with additional oil. Serve with flatbread and lemon wedges.