Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Ingredients
- 4 pieces chicken thighs
- 4 medium onions, chopped
- 1 tbsp sumac
- 1/4 tsp black pepper
- 1/8 tsp turmeric
- ½ tsp ginger powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp dried oregano
- 3 tbsp butter at room temperature
- 4 tbsp extra virgin olive oil
- Salt and pepper to season the onions(to taste)
Instructions
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Place a frying pan over medium high heat and melt half the butter.
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Place the chicken in the melted butter to brown it for a couple of minutes.
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Turn the chicken pieces in the pan and add the remaining butter. Let brown then set aside.
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Use the same frying pan and add to it 2 tablespoons of olive oil over medium high heat.
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Cook the chopped onions until translucent. Add salt and pepper to taste. You may need to add a little water if the onions start to burn. Set aside.
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In a small bowl, mix sumac, salt, pepper, paprika, ginger powder, turmeric, garlic, oregano and the 2 tablespoons remaining olive oil.
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Rub the chicken all over with the sumac mixture and make sure it is well coated.
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Place the onions in a large baking dish, aligned with aluminum paper or parchment paper(for easy clean up).
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Spread the onions on the bottom of the baking dish.
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Put the chicken pieces on top of the onions.
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Bake in a 425° F preheated oven for about 1 hour or until the chicken is completely cooked.
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Serve the chicken onions with bread or over rice, or with anything you like.