I have mentioned before that while I appreciate a few key roast chicken recipes we have enjoyed time and again, I am always on the lookout for new flavors in a roasted chicken. This recipe brings the flavors of a Palestinian musakhan, in simplified form.
A large quantity of onion is sliced and coated in sumac and pomegranate molasses. By the end of the roasting period, the onions would have transformed to a jammy sweet mush. The natural sugars in the pomegranate molasses might burn the chicken skin, so tent a piece of foil in the last 20 minutes of roasting.
Ingredients:
4-5 onions, sliced
1 tsp salt
1 tsp black pepper
1/2 tsp 7 spices
2 Tbsp sumac
2 lemons
4 Tbsp pomegranate molasses
5 Tbsp olive oil
1 chicken, butterflied
Method:
Combine all the ingredients in a rimmed baking dish, and rub all over the chicken. Place the chicken, skin-side up, over the marinated onion. Roast in a preheated 400F oven, uncovered, for about 90 minutes, tenting a foil over the chicken in the last 20 minutes so it won't burn.
Serve with a side of rice and a salad.
صحة و عافية
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