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Chicken with Sumac and Preserved Lemons

Amanda Wren
A simple dish of chicken thighs basted with sumac and roasted in the oven ith preserved lemons and onions.
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 6


  • 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.
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