Chicken with Sumac and Preserved Lemons
A simple dish of chicken thighs basted with sumac and roasted in the oven ith preserved lemons and onions.
- 6 large chicken thighs
- 2 preserved lemons drained and quartered
- 2 tbsp juice from preserved lemons
- 3 medium onions sliced lengthways
- 2 tbsp sumac mixed with 2 tbsp olive oil
- 1 tbsp oil
- 1 fresh lemon cut into 6
Trim thighs and place in a large roasting dish.
Mix the onions with the oil and place around the chicken.
Baste the thighs with the sumac oil.
Roast at 18 degrees for 20 minutes.
Add the preserved lemons and juice, stir into onions and roast for a further 20 minutes.
Add the fresh lemon and cook for a further 10 minutes or until cooked through.