Sumac Chicken with Naan

The perfect dish to share with the family!

Serves: 6-8
Time: 45 minutes


  • For the onions:
  • 3 red onions, diced
  • ¾ cup olive oil
  • 2 tbsp sumac
  • 1 tsp cumin
  • 1 tsp all spice
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • For the chicken:
  • 6 chicken legs
  • ¼ cup olive oil
  • 1 tbsp sumac
  • 3 garlic cloves, minced
  • 2 tsp all spice
  • Salt and pepper
  • ½ lemon
  • To serve:
  • Fresh naan
  • Chopped parsley
  • Toasted pine nuts

How To Make Sumac Chicken

  1. Start by making the onions. Heat the olive oil in a large pan over medium heat.
  2. Add the onions and cook for 10 minutes, stirring occasionally.
  3. Season the onions with all the spices and mix together.
  4. Cook down for a further 30-40 minutes, until completely caramelized and soft. Set aside.
  5. For the chicken, preheat the oven to 180C.
  6. In a small bowl, combine the olive oil, sumac, garlic, all spice, lemon juice and season generously with salt and pepper.
  7. Place the chicken legs on the baking sheet and rub the marinade over and under the skin.
  8. Bake for 40-45 minutes until cooked through and the skin is crispy.
  9. To serve, spread the caramelized onions on the naan, top with piece a chicken and the chicken juices.
  10. Springle a bit of sumac and finish with the parsley and pine nuts.

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