Sumac Chicken Traybake
This sumac chicken is full of tangy, earthy and herby flavours. Perfect with some bread or even couscous or rice.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 large chicken thighs
- 1 large onion (about 250g prepeeled weight)
- 1 red or yellow capsicum (bell pepper)
- 4 long green chillies (optional)
- 1 handful cherry tomatoes (or anything similar)
- 3 tbsp EV olive oil
- 3 tbsp sumac
- 1/2 tsp allspice
- 1/4 tsp ground cardamom
- 1/4 tsp mild chilli flakes
- 1/4 tsp black pepper
- 1/2 tsp salt
- chopped fresh parsley (optional, I don't bother)
Instructions
- 1
Mix all the marinade ingredients together and marinate the chicken thighs for a minimum 30 minutes. Leave aside about 1 Tbsp of the marinade for the vegetables.You could do this overnight too, if you like. Cover with a cling film and place in the fridge overnight.
- 2
Turn the oven on to 200℃ (400℉/180℃ Fan).
- 3
Slice the onions into rings.Slice the capsicum into thick strips.
- 4
Place the chicken, onions, pepper strips and chillies into a baking tin that will hold everything comfortably.
- 5
Add the leftover marinade. Using your hands, mix everything together, covering the onions and pepper strips with the marinade.
- 6
Bake in the oven for 45 minutes.Baste after 30 minutes, and tuck the onions under the chicken to stop them from burning.
- 7
When done, leave to rest for 5 minutes, then serve with parsley if you like.