Chicken with Onions Sumac and Allspice

Introduction

You brown a cut-up chicken, soften 3½ pounds of onions with soumak and allspice, then bake the whole thing over split Arabic bread for 1½ hours. The bread absorbs the onion juices while the chicken turns golden and tender, so this works well for a weekend dinner or a dish you can reheat in portions.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours 32 minutes
• Total Time: 2 hours 52 minutes
• Servings: 2-4

Ingredients

• 1 ea. (about 3½ pounds / 1.5 kg) whole free-range chicken
• Salt, to taste
• Freshly-ground black pepper, to taste
• ½ cup extra virgin olive oil
• 3½ pounds (1.5 kg) onions, peeled and sliced thin
• ¼ cup soumak
• ½ teaspoon ground allspice
• 2 large khubz ‘arabi (Arabic flatbread or pita bread), split open and separated
• Pine nuts to decorate

Instructions

1. Cut the chicken up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken.
2. In a large, deep pot, heat ¼ cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside.
3. Add the remaining ¼ cup olive oil to the pot and cook the onions until translucent, about 35 minutes, stirring occasionally.
4. Add the sumac and allspice and cook for 2 minutes to mix.
5. Preheat the oven to 350°F (175°C).
6. Cover a 9 x 12-inch baking dish with the Arabic bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole.
7. Bake until the chicken is golden crisp and almost falling off the bone, about 1½ hours.
8. Roast the pine nuts in a pan until golden in olive oil.
9. Sprinkle with the roasted pine nuts and serve with yoghurt.

Variations

• Change the chicken: Use all thighs and legs instead of cutting up a whole chicken. You get slightly richer meat and more even cooking across the pan.
• Change the onions: Use a mix of yellow and red onions in place of all yellow onions. The dish tastes a bit sharper and looks darker, while still cooking down properly.
• Change the bread step: Use a thicker pita if you want a sturdier base, or a thinner flatbread if you want the bottom layer softer and more soaked with juices.
• Change the yoghurt at serving: Stir in grated cucumber for a cooler finish, or minced garlic for a sharper contrast to the sweet onions and sour soumak.

Tips for Success

• Keep the heat at medium when browning the chicken so the skin colors without burning before the oven stage.
• Cook the onions until fully translucent and collapsed. If they still look firm, they will not melt into the bread properly.
• Spread the onions all the way to the edges of the bread in the baking dish so you do not end up with dry corners.
• Check the chicken near the end of the 1½ hours. A leg joint should move easily, and the top should look deeply golden.
• Watch the pine nuts closely in the pan. They can darken in less than a minute once they start taking color.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. If you want to freeze it, freeze the chicken and onion mixture in a freezer-safe container for up to 2 months; the bread layer softens too much for the freezer to be ideal.

Reheat larger portions in a 350°F oven, loosely covered, for 20 to 25 minutes, then uncover for 5 to 10 minutes to bring back some color on the chicken. Reheat single portions in the microwave at medium power in 1-minute bursts until hot.

FAQ

Can you use chicken pieces instead of cutting up a whole chicken?

You can use about 3½ pounds of bone-in chicken pieces. Keep the skin on if possible so you still get browning and a similar texture after baking.

Do the onions need to brown or just soften?

They should be translucent, very soft, and reduced in volume, not deeply browned. Too much browning pushes the flavor sweeter and changes the balance with the soumak.

Can you assemble it ahead of time?

You can assemble the bread, onions, and browned chicken in the baking dish up to 24 hours ahead and refrigerate it covered. Bake it straight from the fridge and add a few extra minutes if needed.

What can you use instead of khubz ‘arabi?

Any pita-style flatbread that can line the dish will work. Thicker bread stays chewier, while thinner bread absorbs more onion juices and softens more fully.