Description
A flavorful Sumac Roasted Chicken recipe that combines the tangy zest of sumac with the spicy kick of harissa powder, pan-roasted to perfection with tender onions for a delicious and easy meal ready in 30 minutes.
Ingredients
Chicken:
- 2 chicken legs
- 1 tbsp sumac
- 1 tsp harissa powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
Vegetables:
- 1 red onion
Instructions
- Prepare the marinade: In a large bowl, combine the chicken legs with sumac, harissa powder, salt, pepper, and olive oil. Mix well to ensure the chicken is evenly coated with the spices. Set aside to marinate for 30 minutes to let the flavors penetrate the meat.
- Slice the onion: While the chicken marinates, peel and slice the red onion thinly; this will add sweetness and depth to the dish when cooked.
- Heat the pan: Place a heavy-bottomed skillet or pan over medium heat and preheat it.
- Cook the chicken and onions: Add the marinated chicken legs and sliced onions to the heated pan. Pan roast the chicken by cooking it on medium heat until the meat is cooked through and tender on both sides, and the onions are softened and caramelized. This usually takes about 20-25 minutes, turning occasionally to prevent burning.
- Serve: Once cooked, remove from heat and serve the sumac roasted chicken hot with a side salad or rice for a complete meal.
Notes
- Marinating the chicken for the full 30 minutes enhances flavor and tenderness.
- Use a heavy-bottomed pan to ensure even cooking and prevent sticking.
- Adjust harissa powder to taste if you prefer more or less spice.
- The dish pairs well with a simple green salad or fluffy rice to balance the spices.
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C) for safety.
