Soon I’m going to be posting the cake that I made for Tova’s birthday, but I wanted to get at least one non-dessert recipe up so I don’t have two birthday cake posts back-to-back.
I’ve been horrible about blogging regularly lately, and I’m so sorry about that! I miss it, but for some reason I just haven’t been feeling very inspired lately. I’m hoping that with the longer days, and the spring/summer produce that’s coming into season, I’ll get back into it and start posting more often.
In the meantime I’d like to share this recipe I made a few weeks back, which was absolutely delicious, and made the house smell wonderful.
Roast Chicken with Sumac, Za’atar & Lemon
8 bone-in, skin-on chicken thighs
2 red onions, thinly sliced
2 cloves garlic, crushed
1/4 cup extra virgin olive oil, plus extra for drizzling
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 tablespoon sumac
1 lemon, thinly sliced
Scant cup chicken stock or water
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons za’atar
4 tablespoons chopped flat-leaf parsley
1. In a large bowl or gallon-sized ziptop bag, combine the chicken, onions, garlic, olive oil, allspice, cinnamon, sumac, lemon, stock or water, salt, and pepper. Cover or seal, and marinate in the fridge for several hours or overnight.
2. Preheat oven to 400°F. Place the chicken skin side up on a large sheet pan, making sure that the chicken pieces are laying flat and are spaced well apart from each other. Add the rest of the ingredients from the bowl/bag in between the chicken pieces, ans sprinkle everything with the za’atar. Roast for 30 to 40 minutes, until the chicken is cooked through.
3. Transfer everything to a serving plate, sprinkle with the parsley, and drizzle with olive oil. You can also sprinkle with additional za’atar and/or sumac, if desired.
Makes 4 servings