Sumac Chicken Traybake Recipe
This sumac chicken is full of tangy, earthy and herby flavours. Perfect with some bread or even couscous or rice.
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Servings:
Calories: 364kcal
Equipment
- 1 baking dish measuring about 30cm x 20 cm give or take
- Oven
Ingredients
- 4 large chicken thighs
- 1 large onion about 250g prepeeled weight
- 1 red or yellow capsicum bell pepper
- 4 long green chillies optional
- 1 handful cherry tomatoes or anything similar
Marinade
- 3 Tbsp EV olive oil
- 3 Tbsp sumac
- ½ tsp allspice
- ¼ tsp ground cardamom
- ¼ tsp mild chilli flakes
- ¼ tsp black pepper
- ½ tsp salt
To Serve
- chopped fresh parsley optional, I don't bother
Instructions
Marinate the Chicken
- Mix all the marinade ingredients together and marinate the chicken thighs for a minimum 30 minutes. Leave aside about 1 Tbsp of the marinade for the vegetables.You could do this overnight too, if you like. Cover with a cling film and place in the fridge overnight.
Let's get Cooking
- Turn the oven on to 200℃ (400℉/180℃ Fan).
- Slice the onions into rings.Slice the capsicum into thick strips.
- Place the chicken, onions, pepper strips and chillies into a baking tin that will hold everything comfortably.
- Add the leftover marinade. Using your hands, mix everything together, covering the onions and pepper strips with the marinade.
- Bake in the oven for 45 minutes.Baste after 30 minutes, and tuck the onions under the chicken to stop them from burning.
- When done, leave to rest for 5 minutes, then serve with parsley if you like.
Nutrition
Calories: 364kcal | Carbohydrates: 12g | Protein: 23g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 386mg | Potassium: 553mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1616IU | Vitamin C: 113mg | Calcium: 39mg | Iron: 2mg
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