Time to cook
Persian chicken with Sumac
free after an Ottolenghi recipe. I make this using a Dutch oven to keep it moist but obviously it can be made directly in the oven as well. I have even borrowed the picture with many thanks until I can get my own dish made again
1 kg chicken thighs with bone and no skin
4 cloves of garlic, chopped finely
2 tbsp olive oil
1 tbsp sumac
2 tbsp za’atar and more to taste
1 tsp cinnamon
1 cup chicken broth
2 bio-lemon sliced thickly
1 tsp salt
pepper to taste
2 red onions
Pinenuts and flat-leafed parsley to decorate
Place chicken thighs in a plastic bag . Add 1 tbsp olive oil, garlic, spices, salt, pepper and leave to marinate for 3 hours or overnight in Fridge.
Add olive oil to your Dutch oven and and heat to medium-hot. Add chicken in even layer to brown. 5 minutes is enough.
Add the onion in slices and the lemon and here you can also add additional spices.. Give it another 5 minutes and then add the broth.
Transfer to the oven at 180 degrees (traditional) for 20 minutes depending on the size of your chicken pieces (see tips). Remove the lid and give dish another 20 minutes in the oven depending on the size of your chicken pieces (see tips below)
Transfer to the serving dish, add the pinenuts and parsley and serve with oven baked root vegetables or various salads.
If you are having issues with fresh garlic- substitute the 1 tbsp of the olive oil with garlic oil.
I use chicken thighs with no skin and then I add chicken breasts (but not marinated). I cook the whole thing for 35 minutes in the oven and leave to stand in between for all the taste to collect, but then i am always worried about getting dry chicken. If you breast only 20 minutes in the oven is normally enough. If your thighs are large give it 40 minutes.