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Almost Musakhan – Sumac Baked Chicken

Ingredients

  • 4 –5 large red onions sliced
  • ¼ cup olive oil
  • 2 tablespoons sumac
  • ½ tablespoon black pepper
  • ½ tablespoon ground ginger
  • 2 tablespoons red pepper paste
  • Salt to taste
  • Chicken legs with thighs
  • Pomegranate molasses for drizzling
  • Toasted almonds and parsley for garnish

Instructions

  • Preheat your oven to 200°C (400°F).
  • In a large baking dish, drizzle the olive oil and add the sliced onions, sumac, black pepper, ground ginger, red pepper paste, and salt. Use your hands to mix everything really well so the onions are fully coated in the spices.
  • Place the chicken legs on top of the onions and toss them so they’re coated, then arrange them in a single layer.
  • Drizzle the chicken with pomegranate molasses and brush it over the skin for extra flavor.
  • Cover the dish with foil and bake for 1.5 hours, until the chicken is cooked through and tender. Uncover and broil for 10 minutes to crisp and brown the skin.
  • Finish with toasted almonds and fresh parsley on top. Serve hot with warm bread or rice.