| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 4-6 |
| Cuisine | Arabic |
| Special Occasion | Ramadan |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Place the sliced onions in a large bowl with the sumac, spices, lemon zest and juice, olive oil, salt and pepper. Toss the chicken in the onion mixture and marinate for at least 15 minutes (or overnight for a deeper flavour).
2
Preheat the oven to 180°C, gas mark 4.
3
Spread the chicken and onion onto a lined baking tray and roast for 1 hour until the chicken is golden and cooked through. Baste the chicken regularly with its own juices.
4
Serve on top of the warm flat bread, scatter with the pine nuts, parsley and an extra squeeze of lemon.
