Jamie Oliver 5 Ingredients Sumac Chicken is made with red onions, chicken thighs and drumsticks, sumac, pine nuts, and flatbreads. This delicious Sumac Chicken recipe creates a flavorful dinner that takes about 1 hour 20 minutes to prepare and can serve up to 4 people.
This Sumac Chicken Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 6 red onions, peeled and sliced ½ cm thick
- 1 kg (2.2 lbs) mixed chicken thighs and drumsticks, skin on, bone in
- 1 heaped tablespoon sumac, plus extra for serving
- 50g (1.75 oz) pine nuts
- 4 flatbreads
How To Make Sumac Chicken:
- Prepare the chicken and onions: Preheat the oven to 170°C (340°F). Place the sliced onions and chicken in a large roasting tray. Season with a good pinch of sea salt, black pepper, and the sumac. Add 1 tablespoon each of red wine vinegar and olive oil. Toss everything to coat, then arrange the chicken skin side up in a single layer.
- Roast the chicken: Roast for 1 hour, shaking the tray halfway through and adding 100ml of water to keep things moist. With 10 minutes to go, add the pine nuts to the tray and continue roasting until everything is golden.
- Warm the flatbreads: Place the flatbreads directly on the bars of the oven for the last few minutes until they are golden and crisp.
- Serve the dish: Shred the chicken with forks, discarding any bones. Divide the sticky onions over the flatbreads, spreading them to the edges. Scatter the shredded chicken on top, and sprinkle extra sumac, if desired. Serve with yoghurt or a green salad on the side.
Recipe Tips
- Cut onions evenly: Slice the onions to an even thickness so they cook uniformly and get sticky.
- Add water halfway through: Adding water halfway through roasting keeps the chicken moist and prevents the onions from burning.
- Toast pine nuts carefully: Add the pine nuts in the last 10 minutes to avoid burning them while still getting a nice golden color.
- Crisp the flatbreads: Toast the flatbreads directly on the oven bars for a crisp base, perfect for holding the sticky onions and shredded chicken.
- Season with extra sumac: Add a sprinkle of extra sumac on top before serving for a punch of tangy flavor.
How To Store & Reheat Leftovers
Storing in the Fridge: Place the leftover chicken and onions in an airtight container and store in the fridge for up to 3 days. Keep the flatbreads separate.
Freezing: You can freeze the chicken and onions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the chicken and onions in the oven at 170°C (340°F) for about 15-20 minutes. Warm the flatbreads separately to keep them crisp.
Nutrition Facts
- Calories: 567 kcal
- Fat: 28.7 g
- Saturated Fat: 6 g
- Protein: 44.7 g
- Carbohydrates: 32.9 g
- Sugars: 11.2 g
- Salt: 1.1 g
- Fibre: 4.8 g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Chickpea Chicken
- 5 Ingredients Couscous & Chicken Bake
- 5 Ingredients Za’atar Chicken
- 5 Ingredients Chicken & Merguez Stew
Jamie Oliver 5 Ingredients Sumac Chicken
Description
Jamie Oliver 5 Ingredients Sumac Chicken is made with red onions, chicken thighs and drumsticks, sumac, pine nuts, and flatbreads. This delicious Sumac Chicken recipe creates a flavorful dinner that takes about 1 hour 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the chicken and onions: Preheat the oven to 170°C (340°F). Place the sliced onions and chicken in a large roasting tray. Season with a good pinch of sea salt, black pepper, and the sumac. Add 1 tablespoon each of red wine vinegar and olive oil. Toss everything to coat, then arrange the chicken skin side up in a single layer.
- Roast the chicken: Roast for 1 hour, shaking the tray halfway through and adding 100ml of water to keep things moist. With 10 minutes to go, add the pine nuts to the tray and continue roasting until everything is golden.
- Warm the flatbreads: Place the flatbreads directly on the bars of the oven for the last few minutes until they are golden and crisp.
- Serve the dish: Shred the chicken with forks, discarding any bones. Divide the sticky onions over the flatbreads, spreading them to the edges. Scatter the shredded chicken on top, and sprinkle extra sumac, if desired. Serve with yoghurt or a green salad on the side.
Notes
- Cut onions evenly: Slice the onions to an even thickness so they cook uniformly and get sticky.
- Add water halfway through: Adding water halfway through roasting keeps the chicken moist and prevents the onions from burning.
- Toast pine nuts carefully: Add the pine nuts in the last 10 minutes to avoid burning them while still getting a nice golden color.
- Crisp the flatbreads: Toast the flatbreads directly on the oven bars for a crisp base, perfect for holding the sticky onions and shredded chicken.
- Season with extra sumac: Add a sprinkle of extra sumac on top before serving for a punch of tangy flavor.