This superb chicken breast recipe is served up with onions and pan roasted pine nuts into pita breads.
Chicken with Sumac and Pine Nuts
Yields 8 Servings
- 1/2 cup extra virgin olive oil
- 5 large onions, coarsely chopped (about 10 cups)
- Salt and freshly ground pepper to taste
- 4 chicken breast halves
- 4 chicken legs with thighs
- 1 cup pine nuts
- 4 tablespoons ground sumac
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 8 small pita breads, 4 large pita breads cut in half, or 1 Oceanus oversized pita
Preheat the oven to 450 degrees
Heat 1/4 cup of the oil in a large skillet over a low flame. Add the onions and saute for 20 minutes, or until golden, stirring occasionally. After 5 minutes, sprinkle on salt to taste.
Season the chicken pieces with salt and pepper, rubbing well into the skin.
Transfer the onions to a 9-by-12-inch baking dish and place the chicken on top. Bake, uncovered, for 5 minutes. Reduce the heat to 375 degrees and bake for 15 minutes more.
Drizzle a tablespoon or so of the remaining olive oil into a frying pan. Heat the oil, then add the pine nuts. Fry over very low heat, stirring occasionally, until the pine nuts are lightly browned.
Mix the sumac, allspice, cloves, and pine nuts in a small bowl.
Remove the chicken from the oven and sprinkle on the sumac- pine nut mixture. Drizzle the remaining olive oil over the top and return the dish to the oven. Continue baking for 20 to 25 minutes more or until the chicken is cooked. Remove the chicken from the oven.
Preheat the broiler. Transfer each chicken piece to a round of pita bread, or place all the chicken pieces on the oversized pita. Sprinkle the onions, with a small amount of the cooking liquid from the chicken, on top and around the chicken. Place on the middle shelf of the oven and broil for 5 minutes (don’t let it burn).
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