Sumac and dukkah-roasted chicken tray bake

Prep time
3h:30min
Cook time
40min
Serves
4

Ingredients:

  • 10-piece County Fair Chicken braai pack
  • 2 red onions, thinly sliced
  • 1 lemon, thinly sliced
  • 2 garlic cloves, crushed
  • 60ml olive oil
  • 30ml dukkah
  • 15ml sumac
  • 5ml ground cinnamon
  • 250ml chicken broth
  • 100ml pine nuts, toasted
  • flat-leaf parsley
  • pomegranate rubies (optional)
  • salt and pepper

Method:

  • Preheat your oven to 190°C.
  • In a large glass bowl, mix together chicken, onions, lemon, garlic, 30ml olive oil, dukkah, sumac, cinnamon, broth, salt and pepper. Marinate in the fridge for at least 3 hours or overnight.
  • Transfer the chicken and its marinade to a shallow baking pan that’s large enough to hold the chicken pieces lying flat. The chicken should be skin side up.
  • Roast the chicken for 35 - 40 minutes or until the chicken is cooked through and the sauce starts to thicken.
  • Top the chicken with extra dukkah and toasted pine nuts, and garnish with fresh flat-leaf parsley. Serve with quinoa, pomegranate rubies (optional), and a delicious, herby yoghurt dressing (mix double-cream plain yoghurt with lemon juice, honey, chopped coriander, parsley, mint, salt and black pepper).