Sumac Chicken with Warm Pita
Lean chicken thighs bring plenty of protein, while sumac and lemon create a bright, berry-like tang without relying on a heavy sauce. Thinly sliced onions soften into a sweet, jammy bed, and warm…
Ingredients
- 12 ounces boneless, skinless chicken thighs
- 2 medium yellow onions, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons ground sumac
- 1/2 teaspoon ground allspice
- 2 cloves garlic, finely grated
- 1 tablespoons fresh lemon juice
- 2 tablespoons pine nuts
- 2 pieces small pita breads
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat the chicken dry. In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon sumac, allspice, garlic, lemon juice, and 1/4 teaspoon salt. Rub the mixture over the chicken and let it stand for 10 minutes while you slice the onions.
- Heat the remaining olive oil in a large oven-safe skillet over medium heat. Add the onions and a pinch of salt, then cook for 8 to 10 minutes, stirring often, until soft and lightly golden. Lower the heat if they begin to brown too quickly.
- Push the onions toward the edges of the skillet and place the chicken in the center. Sear for 3 minutes on each side, just until lightly browned. Scatter half of the remaining sumac over the onions and chicken.
- Transfer the skillet to a 400°F oven and roast for 15 to 18 minutes, until the thickest piece reaches 165°F. Rest the chicken in the skillet for 5 minutes so the juices settle into the onions.
- While the chicken roasts, place the pita directly on the oven rack for the final 2 minutes, turning once, until warm and pliable. Toast the pine nuts in a dry small skillet over medium-low heat for 2 to 3 minutes, watching closely.
- Finish the chicken and onions with the remaining sumac, toasted pine nuts, and parsley. Slice the chicken on a slight diagonal and serve it over the onions with the warm pita alongside, keeping the skillet in the middle of the table for an easy, intimate dinner.
Watch the Sumac Chicken with Warm Pita cooking video
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