| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Chicken, Middle east |
4 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken, quartered |
| 1 1/2 |
tb |
Sumac |
| 1/8 |
ts |
Ground nutmeg |
| 1/8 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Freshly ground black pepper |
|
|
Sea salt to taste |
| 1 |
|
Lemon, juice only |
| 1 |
lb |
Red onions, peeled and thinly sliced |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Rich chicken stock |
| 1/2 |
lb |
Lavash bread, torn into small pieces |
| 1/4 |
c |
Toasted pine (pignoli) nuts |
INSTRUCTIONS
1. Rinse the chicken and pat dry. Trim off excess fat. 2. Combine the
sumac, spices, and salt. Set aside 2 teaspoons and mix the rest with the
lemon juice. Rub into the chicken flesh and marinate up to 2 days. 3.
Place the onions in a large skillet, toss with 1 1/2 tablespoons of the
olive oil, half the chicken stock, reserved spices, and a pinch of salt.
Cover and cook gently 30 minutes. (Up to this point the dish can be
prepared 1 day in advance.) 4. Bring the chicken to room temperature and
preheat the oven to 400*F. 5. Place the chicken, skin down, on a non-stick
baking sheet. Divide the onions in 4 parts and spread them over the
chicken; cover with foil and bake 20 minutes. 6. Lightly brush a large
ovenproof serving dish with the remaining oil. Scatter the torn bread in
one or two layers on the bottom, sprinkle with the remaining chicken stock
and carefully flip the chicken-and-onion quarters onto the bread so that
the skin side is up. Return to the oven and bake 20minutes, until tender
and crispy brown. Serve at once with a sprinkling of the pine nuts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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