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Ingredientes
- 1 x Frying chicken, quartered
- 1Â 1/2 Tbsp. Sumac
- 1/8 tsp Grnd nutmeg
- 1/8 tsp Grnd cinnamon
- 1/4 tsp Freshly grnd black pepper
- Â Â Sea salt to taste
- 1 x Lemon, juice only
- 1 lb Red onions, peeled and thinly sliced
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Rich chicken stock
- 1/2 lb Lavash bread, torn into small pcs
- 1/4 c. Toasted pine (pignoli) nuts
Direcciones
- 1. Rinse the chicken and pat dry. Trim off excess fat.
- 2. Combine the sumac, spices, and salt. Set aside 2 tsp. and mix the rest with the lemon juice. Rub into the chicken flesh and marinate up to 2 days.
- 3. Place the onions in a large skillet, toss with 1 1/2 Tbsp. of the extra virgin olive oil, half the chicken stock, reserved spices, and a healthy pinch of salt.
- Cover and cook gently 30 min. (Up to this point the dish can be prepared 1 day in advance.)
- 4. Bring the chicken to room temperature and preheat the oven to 400*F.
- 5. Place the chicken, skin down, on a non-stick baking sheet. Divide the onions in 4 parts and spread them over the chicken; cover with foil and bake 20 min.
- 6. Lightly brush a large ovenproof serving dish with the remaining oil. Scatter the torn bread in one or possibly two layers on the bottom, sprinkle with the remaining chicken stock and carefully flip the chicken-and-onion quarters onto the bread so which the skin side is up. Return to the oven and bake 20minutes, till tender and crispy brown. Serve at once with a sprinkling of the pine nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 4 servings | |
| Calories 802 | |
| Calories from Fat 517 | 64% |
| Total Fat 57.79g | 72% |
| Saturated Fat 14.57g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 271mg | 11% |
| Potassium 772mg | 22% |
| Total Carbs 9.06g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.23g | 3% |
| Protein 59.41g | 95% |
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