2 red onions, finely sliced
2 garlic cloves, crushed
4 tb olive oil
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tb sumac
1 lemon, thinly sliced
200 ml chicken stock
1 1/2 tsp salt
1 tsp black pepper
2 tb za'atar
20 g unsalted butter
50 g pine nuts
4 tb chopped parsley
Mix chicken, spices, lemon, garlic, red onion, stock, salt and pepper in a large bowl and marinate overnight in fridge.
Bake in 200'C oven 30 - 40 minutes.
Sautee pine nuts in butter with pinch of salt until golden. Drain on kitchen paper.
Cover chicken with other ingredients.
Source: Ottolenghi
