Arabic Style Grilled Chicken
From saramathew84 12 years ago
- 45mins to make
- Serves 4
Grilled chicken on arabic bread that soaks in the flavoursome juices of the chicken. Loaded with caramalised onions and toasted pine nuts.I happened to stumble upon this recipe while looking for a good and different dinner option for my husband this valentine's day. Read more Of course with a 4month old , it is practically impossible to toil in the kitchen for hours together so a grill like this is just PERFECT! Of Course, my husband loved it especially the lemony and tangy flavour. One of the main ingredient in this dish is an arabic spice called Sumac. It should be available in Middle Eastern Groceries. The flavor is tangy and lemony and goes very well with chicken. A must try! See less
Ingredients
- Chicken Thighs- 4 (i use skinless, apparently tastes good with skin as well . You may also use chicken breasts if you prefer.So choose whatever you like ) shopping list
- flat bread (I use the arabic flat bread, tortilla should be fine too i believe)-4 shopping list
- pine nuts for garnish shopping list
- All the below ingredients can be altered to taste. shopping list
- FOR THE MARINADE: shopping list
- garlic-5 cloves (can be increased or decreased as per preference) shopping list
- Lemon- 1 shopping list
- olive oil-1/4 cup shopping list
- Sumac- 1tsp shopping list
- salt and pepper to taste shopping list
- FOR THE ONIONS: shopping list
- Olive oil- 1/2cup shopping list
- white onions-2 large ones ( again can be increased or decreased as per taste) shopping list
- Sumac- 1tbsp or to taste shopping list
- salt and pepper to tase shopping list
How to make it
- Whisk all the ingredients for the marinade in a bowl.
- Place the chicken thighs in a freezer bag and pour in the marinade. Zip the bag and mix well to ensure the chicken is well coated.
- Keep aside in the refridgerator for about an hr to 2hrs.
- Preheat oven to 400 degree F.
- Line a roasting pan with aluminium foil, place the chicken and pour the left over marinade from the freezer bag all over the chicken.
- Bake till almost done. (about 10minutes each side , that also depends on the size of piece and the oven you are using)
- In the meanwhile, slice the onions thinly.
- Heat Olive oil in a pan. Fry the onions.
- Add the salt,pepper and sumac. Continue frying till it turns a dark brown i.e. until it caramelises.
- Once the chicken is done remove the pieces from the roasting dish.
- Coat the flat bread (on both sides) in the chicken juices in the pan .
- Place the flat bread individually in the same roasting dish.
- Place a piece of the chicken on each bread. (Idea is that each person gets the bread and a piece of chicken in a serving. So it helps if the bread and chicken pieces are around the same size.)
- Reduce the temperature in the oven to 350 degrees F and place the pan back for about 5-7mins..just until the sides of the bread start to become crisp. This is just to let the bread soak in the liquid from the chicken.
- While that is in the oven, toast the pine nuts in a pan.
- Assembling for individual serving:
- In a plate, place one flat bread topped with one grilled chicken (the way it was in the oven)
- Layer with loads of caramelised onions.
- Sprinkle toasted pine nuts.
- Enjoy!!
People Who Like This Dish 1
- marpar Copenhagen, DK
- saramathew84 Dubai, UAE
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