For chicken: 
1.5 kg Chicken legs with skin 
½ cup oil 
1 tbsp sumac 
1 tbsp Supreme Cumin Powder 
1 tbsp Supreme Coriander Powder
½ tsp Supreme Coarse Black Pepper 
½ tsp Supreme Green Cardamom Powder 
½ tsp Supreme Cinnamon Powder
½ tsp Supreme Nutmeg Powder
1 tsp Supreme Chilli Powder
¼ tsp Supreme clove Powder 
½ tsp all spice powder 
Salt to taste 

For onions: 
1 kg red onions 
1 cup Supreme Olive Oil 
¼ cup sumac 
1 tbsp Supreme Cumin Powder 
Salt to taste

Other ingredients: 
50g pine nuts 
Taboon bread or any other flatbread 
Parsley, chopped


For the chicken: 
Preheat the oven at 180°c. In a bowl mix together oil and all the spices. Lay the chicken legs in a roasting tray and brush both sides generously with the marinade. Bake in the oven for about 35 minutes or until tender and cooked through. 

For the onions: 
Heat oil in a pan over medium heat. Add pine nuts and fry until golden. Remove using a slotted spoon, drain on kitchen paper and set aside. In the same oil add the onions and saute until soft. Now add sumac, cumin powder and salt. Stir well and cook for another 5 minutes. Remove from heat and set aside. 

Heat the bread then dip into the onions so it soaks up the oil. Lay the bread onto a platter then spread the onions on top. Now add the cooked chicken legs and lastly garnish with pine nuts and chopped parsley. Serve immediately.

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